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Title Tanoshii Ke-ki  
ISBN 9789814677936
Imprint Marshall Cavendish Cuisine
 
Author(s)
Chef Yamashita Masataka
 
Specifications 210 x 255mm / 112pp / Paperback with flaps
 
Publication Date Jan-2016
 
Target Audience General
Price (SGD) SGD 32.00 BUY NOW
 
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About the Book

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 Tanoshii Ke-ki, 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 treats that are prepared without eggs, everyone can join in the party!

About the Author


Chef Yamashita trained at the Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He gained experience working at various pâtisseries around Japan for a decade before starting his own pâtisserie in Nara, which quickly became one of the top pâtisseries 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 Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie at Duxton Hill, Singapore. Today, chef Yamashita runs his own highly successful Japanese artisan pâtisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. Find out more about Chef Yamashita at www.chefyamashita.com.