[Impress Group] The second book following the hit book “Chestnut Work and Chestnut Sweets,” “French Sweets and Preserved Foods for Enjoying Fruit,” will be released on September 5th! This is the latest book by Masae Shimozono, a popular confectionery expert known for her easy-to-make, beautiful recipes using seasonal ingredients.
Impress Holdings Corporation Press release: September 5, 2025 To Members of the Press The follow-up to the hit book “Chestnut Work and Chestnut Sweets,” the second book, “French Sweets and Preserved Foods for Enjoying Fruit,” will be released on September 5th! This is the latest book by Masae Shimozono, a popular confectionery expert known for her easy-to-make, beautiful recipes using seasonal ingredients. Yama-to-Keikokusha Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President and CEO: Hirofumi Ninomiya), a member of the Impress Group that handles media business in the mountain and nature fields, has released “French Sweets and Preserved Foods for Enjoying Fruit” (written by Masae Shimozono).
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fruit-loving confectionery expert and creator of exquisite French pastry recipes, introduces us to a number of “dessert recipes that capture the French love of fruit.” Even amidst climate change, cherish the changing seasons and the fruits that bring us the bounty of nature while you enjoy some special homemade treats. The definitive guide to making colorful and fragrant fruit treats and preserves!
https://prcdn.freetls.fastly.net/release_image/5875/6834/5875-6834-a96daaf5feb19b0685c07e1f53c273e6-3900×1933.jpg Enjoy plenty of elegant and juicy fruit confections and seasonal canned recipes, baking them into sweets or preserving them to lock in the flavor, all year round, without missing out on the most delicious seasons.
https://prcdn.freetls.fastly.net/release_image/5875/6834/5875-6834-ab3ec7c9b27023258ad2cd9732241414-3900×3860.jpg (Clockwise from top left) Spring> Strawberry Dacquoise – While oval shapes are the standard in Japan, in France they are enjoyed baked large. Here, the filling is strawberry jam and fresh cream. / Summer> Apricot Jam & Apricot Compote – This delightful orange preserved apricot has a very short season, so you’ll want to make it now. Once you’ve made it, you can make tarts and gateaux to your heart’s content. / Autumn> Fig Red Wine Compote & Fig Confiture – A
sophisticated compote made with whole figs infused with the richness of red wine and the aroma of cinnamon. The jam is also made spicy with cinnamon. / Winter> Simple Apple Tart – A simple, moldless fruit tart is a classic French home-made pastry. It’s also delicious served with vanilla ice cream. ■Author profile Masae Shimozono Confectionery researcher. Born in Kagoshima Prefecture in 1974. After graduating from the University of Tsukuba, she studied confectionery techniques and theory at the Japan Confectionery College. She then trained at a patisserie for six years. In 2001, she launched the sweets portal site “Sweet Cafe,” providing information on sweets from a wide range of perspectives. While personally sampling a variety of sweets both in Japan and abroad, she became captivated by the charm of simple regional and traditional French sweets. Since 2007, she has been running confectionery classes at her home, gaining popularity with her in-depth lessons that cover everything from the history of sweets to the characteristics of ingredients. Her books include “Chestnut Work and Chestnut Sweets” (published by our company) and “Sweets with Unknown Stories: Simple Sweets Recipes Found in the French Regions” (published by Bunka Publishing Bureau). Instagram @masaeshimozono ■CONTENTS ◎Spring 〈Strawberry〉 Strawberry Confiture / Strawberry Verrine / Strawberry Dacquoise 〈Amanatsu〉 Amanatsu Confiture / Amanatsu Peel / Amanatsu Confit / Chocolate-Covered Amanatsu Peel / Amanatsu Crepe Suzette / Amanatsu Madeleine ◎Summer 〈Apricot〉 Apricot jam / Apricot compote / Apricot and almond gateau / Apricot tart 〈Cherry〉 Cherry Red Wine Compote / Cherry and Pistachio Tart / Foret Noir 〈Blueberries〉 Blueberry Confiture / Blueberry Charlotte / Blueberry Clafoutis 〈Peach〉 Peach Compote / Peach Granita / Peche Melba ◎Autumn 〈Fig〉 Fig red wine compote / Fig jam / Fig gateau / Fig tart 〈Pear〉 Pear Compote / Belle Hélène / Pear Tart Chestnuts Chestnuts in their skins / Chestnut chocolate terrine / Chestnut and hazelnut gateau ◎Winter 〈Kumquat〉 Kumquat Compote / Semi-Dried Kumquats / Kumquat Pound Cake / Kumquat Tart 〈Apple〉 Apple Vin Chaud / Rustic Apple Tart 〈Lemon〉 Crème aux citrons / Lemon tart / Lemons in syrup / Lemon kouglof ◎Basics of baking Sucre pâté / Crème d’amandes / Brisée pâté Materials / Tools and Molds / Mold Preparation / Boiling Sterilization and Degassing of Storage Jars ■Bibliographic Information Masae Shimozono Author Price: ¥2,090 (¥1,900 10% tax)
Specifications: B5 variant / 104 pages ISBN: 978-4-635-45085-0 Product information page: https://www.yamakei.co.jp/products/2825450850.html [Yama-to-Keikoku Publishing] https://www.yamakei.co.jp/ Founded in 1930. In addition to publishing the monthly magazine “Yama-to-Keikoku” and other topics related to mountaineering, natural science, the outdoors, lifestyle, and health, the company also operates online media and services. In addition, we are also working on solutions projects aimed at revitalizing local communities, working with companies and local governments, with a focus on mountain climbing and other outdoor activities. [Impress Group]
https://www.impressholdings.com/ Impress Holdings Corporation (Headquarters: Chiyoda-ku, Tokyo; Representative Director: Yuki Tsukamoto) is a media group with its holding company. We offer highly specialized media, services, and solutions focused on the key themes of “IT,” “music,” “design,” “mountaineering and nature,” “aviation and railways,” “mobile services,” and “academics and science and engineering.” We also develop and operate content business platforms. [Contact for this matter] Yama-to-Keikokusha Co., Ltd. Contact: Wakana Jinbocho Mitsui Building, 1-105 Kanda Jinbocho, Chiyoda-ku, Tokyo 101-0051 TEL: 03-6744-1900 E-mail: info@yamakei.co.jp
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