Tanoshii: Joy of Making Japanese-Style Cakes & Desserts (Paperback)

Tanoshii: Joy of Making Japanese-Style Cakes & Desserts  By Yamashita Masataka Cover Image
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Description


Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka.

With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat.

Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique.

Try your hand at recreating treats such as:

  • cayenne pepper cookies
  • coconut gula Melaka madeleines
  • hoji-cha butter castellas
  • pumpkin pie
  • avocado mousse
  • grapefruit jelly
  • green tea and azuki roll cake
  • strawberry shortcake
  • soufflé cheesecake
  • nama chocolate

Tanoshii clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and continues to be a bestseller.

Includes conversion chart.

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.

Product Details
ISBN: 9789814974875
ISBN-10: 9814974870
Publisher: Marshall Cavendish Cuisine
Publication Date: June 1st, 2022
Pages: 116
Language: English