Tanoshii Ke-Ki: Japanese-Style Baking for All Occasions by Yamashita Masataka

Tanoshii Ke-Ki: Japanese-Style Baking for All Occasions by Yamashita Masataka

Noted for his Japanese-inspired French confections showcasing delicate cake bases and intricately-piped fresh cream, Chef Yamashita's cosy patisserie of the same name draws cake and dessert lovers from near and far to indulge in his irresistible creations. In this third cookbook, Chef Yamashita shares a delightful collection of recipes for his signature sponge, chiffon and mousse cakes, so you can make these creations your own. With an additional section on special cakes that are gluten-free or eggless, everyone can join in the party

Chef Yamashita trained at the Tsuji Culinary Institute, awell-known and respected culinary institute in Osaka, Japan. He gainedexperience working at various patisseries around Japan for a decade beforestarting his own patisserie in Nara, which quickly became one of the top patisseriesthere. Eight years later, yearning for new challenges and a changeof scenery, chef Yamashita moved to Singapore where he took charge of thekitchen at Patisserie Glace, turning it into a haven for delightful cakes andpastries. Chef Yamashita soon saw an opportunity to revive his patisserie fromJapan and re-established Flor Patisserie at Duxton Hill, Singapore. Today, chef Yamashita runs his own highly successful Japaneseartisan patisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. This is chef Yamashita's third cookbook. His firstcookbook, Tanoshii, clinched the BestFirst Cookbook award at the Gourmand World Cookbook Awards 2013 and is abestseller.

SKU	Unavailable
ISBN 13	9789814677936
ISBN 10	9814677930
Title	Tanoshii Ke-Ki: Japanese-Style Baking for All Occasions
Author	Yamashita Masataka
Condition	Unavailable
Binding Type	Paperback
Publisher	Marshall Cavendish International (Asia) Pte Ltd
Year published	2016-03-30
Number of pages	116
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.