内容特色：
1. Oven mitten为小嶋老师的私房店铺，书中收录的均是店铺中的明星产品，深受顾客喜爱。
2. 配方可操作性强，只要跟着配方，就能拥有小嶋老师私房甜点的味道。
3. 基础知识讲解详细，步骤图片说明简单易懂，十分适合新手操作，零失败。
4. 书中甜点种类丰富，包括了各式甜点，如挞、派，巧克力蛋糕、费南雪、布朗尼、柠檬蛋糕等。

本书特色 蛋的科学：蛋黄和蛋白先分别打发后，两者再混合，就能形成理想中的“轻软”与“湿润”口感，以及日式甜点般的轻盈感。 砂糖的科学：我的甜点大多不用机器作业，而是用手搅拌混合，由于糖粉容易融合，必须留意若动作太慢的话，奶油会变得太厚重。 面粉的科学：筛入面粉时因为会自然混入空气，所以制作蛋糕卷时，要像尽量压出多余空气般来混合。 奶油的科学：我的戚风蛋糕是以奶油取代色拉油，不过这时奶油和鲜奶也要先一起加热成「奶油鲜奶」，在蛋黄乳化后才加入。 一直以来制作的甜点各有不同的深刻史回忆，希望未来也能继续尽力传达甜点带来的幸福感、探究心及领悟力。
我从法国学习甜点归国后，1990 年在日本京都郊区开设了小型法式甜点沙龙“Midi Après-midi”。当时店内出品的产品是依教科书制作的海绵蛋糕，上面装饰着大量淡奶油，不过有一次母亲跟我说，蛋糕若是卷起来像京都的点心那样能用手拿着吃就好了。以海绵蛋糕包裹淡奶油，拿着享用的同时，手也能感受到蛋糕的弹性，那份惬意似乎能传达到人的内心深处。
我不是用白砂糖，而是使用日本传统的上白糖制作的，甜面团蛋糕体从在烤箱里烘烤开始，就散发出难以言喻的甜美芳香。说到蛋糕卷，当时的市售产品几乎都是海绵蛋糕的白色面朝外卷包，可是我对蛋糕的外观费了一番心思，大胆地将褐色烘烤面朝外卷包，还采用能营造独特香味的上白糖。这样创造出的“花神”蛋糕卷，不只适合搭配咖啡和红茶， 也能搭配煎茶或焙茶（Hojicha）， 因此， 花神成为Midi Aprèsmidi的代表性甜点，深受大众的喜爱。Midi Après-midi 使用蛋、砂糖、面粉和黄油这4 种基本素材，产品不加任何延长保存期限的添加物，非常单纯。但是，大部分基本材料的配方都不“普通”，或许经验老到的甜点师傅，会认为我的做法是非主流的。
此外，我的混合方法也需要独特的技巧。例如打发蛋白时，如果一开始就加砂糖会较难打发，所以一般制作甜点时，我都是将蛋白打至八分发再加砂糖。但是，我制作花神蛋糕卷面糊时，在蛋白中差不多加入所有砂糖后才开始打发。这么做的目的是为了尽量保留蛋白中的水分，而且借助砂糖之力，让蛋白中的气泡稳定结合。这样完成的蛋白霜更显得湿润。蛋白霜的外观也很光滑，好像花神蛋糕卷烤好后的光泽。若不用这种方法制作蛋白霜，*做不出花神蛋糕卷。4 种素材采取何种顺序、如何融合的过程，我不称之为混合，而以“结合”来形容。
我在我的工作室里，一面改变4种素材的温度、分量和混合方式，一面反复不断尝试，*后，不论是戚风蛋糕、方块蛋糕（pavé）、塔或饼干，都完全符合我理想的配方。戚风蛋糕一般用普通的色拉油制作，但我的配方不用色拉油，蛋糕完成后充满奶油的味道。我的蛋糕是奶油与蛋的完美结合，若用手拿着吃，食客能充分体会它特别的湿润感。我也费了一番功夫去除又硬又干巴的塔皮“边缘”，让塔变成就像日常所吃的日式点心般的柔和。Midi Après-midi 的个性甜点，是以津田阳子独到的科学观创作而成的，因此，我希望它们能让人感受到日式西点的芳香、味道和氛围。
自从我在京都开业后，至今经历了各式各样的挑战，但不论何时，我心中不变的愿望，是将制作甜点的快乐传递给下一代，在传递的信念下，借着Midi Après-midi甜点教室的持续开办，如今我有许多学生活跃于各地。我希望将自己的独特配方及研发出的操作模式，就像茶道或花道一样传递给更多的人。基于这样的想法，我选出具有自我风格的新甜点，并更新了食谱，完成了这本书。

★零胆固醇，不含黄油和奶油，真正无添加
★像正餐一样，每天都想吃的甜点
★全麦粉、粗制糖、干果、坚果……营养丰富，最适合当早餐、下午茶和小零食
★天然原料，尽享食材的自然风味
市售的甜点美味诱人，却含有大量黄油、糖和食品添加剂，无形中会给身体带来负担。中岛老师在多年的烘焙实践中，自创了一系列适合自己在家做的健康无添加甜点。蛋糕、饼干、麦芬……全部以零胆固醇的菜籽油、新鲜鸡蛋、全麦面粉、粗制糖、干果、坚果等为主要原料，不含黄油和鲜奶油，每一款都是独创的美味。
这些甜点散发着食材的天然风味，看起来简单朴素，却能为你补充需要的能量和多种营养，时刻保持充沛活力。匆忙的早上、倦怠的午后，就用自制的手工甜点做早餐、零食为身体及时补充能量吧，一起尽享美味，动力满满一整天。

Episode 1: Cake
For the first challenge, the bakers were given two hours to make a drizzle cake, the brief being that the cake is moist and has a plentitude of drizzle sinking into the cake. For the technical challenge, the bakers were instructed to make Mary's recipe for twelve jaffa cakes. The recipe used a whipped fatless sponge, orange jelly and tempered chocolate with a design of sorts. For the final challenge, the bakers were instructed to make a mirror glaze cake. The cake must use a genoise sponge and must have a very shiny, mirror-like top, covering the cake entirely.
Episode 2: Biscuits
For the Signature Challenge, the bakers were given two and a half hours to make 24 iced biscuits. The biscuits were given the brief to be crisp and uniform. Viennese Whirls were set as the technical challenge. To be completed in an hour and a half, they must be filled with buttercream and jam, and must have a defined shape. For the showstopper, a gingerbread scene was set as the challenge, the only brief being it that it must be 30 cm high and must contain eight characters or objects. The bakers had four hours for this challenge.
Episode 3: Bread
For the bakers' first challenge, they had to make a chocolate loaf in two and a half hours. The loaf must contain chocolate in some form, whether it be powder or actual pieces of chocolate. For the technical challenge, the bakers were required to make twelve Dampfnudel, a recipe Paul called "notoriously difficult". In two hours, the bakers had to make twelve steamed bread rolls with two types of sauce. A savoury plaited centerpiece was set as the showstopper. In four hours, bakers had to make a centrepiece using at least three flours.
Episode 4: Batter
The first task is to make Yorkshire puddings, which involved the standard recipe filled with a variety of ingredients and flavours. The technical challenge was to make 12 heart-shaped "lace" pancakes, which required the bakers to draw a heart-shaped design with the batter. The showstopper challenge was to make 36 churros.
Episode 5: Pastry
For the signature bake, bakers were tasked with baking 24 breakfast pastries. Two different batches of 12 pastries were to be made. The technical challenge required the bakers to make one feathered Bakewell tart. For the showstopper challenge, the bakers were challenged to make 48 filled filo amuse-bouche; 24 with a savory filling and 24 with a sweet filling.
Episode 6: Botanical
In the signature, the seven remaining bakers were asked to create a meringue pie containing citrus fruit, such as orange, grapefruits and lemons. In the technical, the contestants had to create two herb fougasse in the shape of a leaf. In the showstopper, the contestants were asked to create a three-tier cake with a flower theme. Each tier could be the same flavour, or all different flavours, and the cakes could be decorated with flowers.
Episode 7: Desserts
The Signature challenge required the bakers to make a family-sized roulade. The judges were looking for a light sponge cake, even layers of filling and a clean swirl. The technical challenged was for a Marjolaine or dacquoise, an unusual layered cake made with meringue, decorated with ganache and nuts. The showstopper challenge tasked the bakers with making 24 mini mousse cakes in two flavors (12 of each).
Episode 8: Tudor
Week eight featured the show's first Tudor theme, featuring food common in the 16th century. During the signature challenge, the five remaining bakers were asked to bake a shaped pie with Tudor flavours. The pie could be any type of pastry and they could use whichever fillings they wanted. In the technical, the contestants were asked to produce a dozen jumbles – six knot balls and six Celtic knots. In the showstopper challenge, the contestants were asked to bake a marchpane (marzipan) cake in a three-dimensional shape. However, all of the cakes had to be Tudor-themed.
Episode 9: Pâtisserie (semi-final)