Tanoshii Ke-Ki

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!

In stock
USD 19.10
About Author

Yamashita Masataka

Chef Yamashita trained at the Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He gained experience working at various pu00e2tisseries around Japan for a decade before starting his own pu00e2tisserie in Nara, which quickly became one of the top pu00e2tisseries there

Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pu00e2tisserie Glacu00e9, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pu00e2tisserie from Japan and re-established Flor Pu00e2tisserie at Duxton Hill, Singapore. Today, chef Yamashita runs his own highly successful Japanese artisan pu00e2tisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita.

This is chef Yamashitau2019s third cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller.

Product Details
Publisher : Marshall Cavendish International (Asia)
ISBN-13 : 9789814751445