Tanoshii Ke-KI: Japanese-Style Baking for All Occasions

Noted for hisJapanese-inspired French confections showcasing delicate cake bases andintricately-piped fresh cream, Chef Yamashita’s cosy patisserie of the samename draws cake and dessert lovers from near and far to indulge in hisirresistible creations. In this third cookbook, Chef Yamashita shares adelightful collection of recipes for his signature sponge, chiffon and moussecakes, so you can make these creations your own. With an additional section onspecial cakes that are gluten-free or eggless, everyone can join in the party!

Chef Yamashita trained at the Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He gained experience working at various patisseries around Japan for a decade before starting his own patisserie in Nara, which quickly became one of the top patisseries 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 Patisserie Glace, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his patisserie from Japan and re-established Flor Patisserie at Duxton Hill, Singapore. Today, chef Yamashita runs his own highly successful Japanese artisan patisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. This is chef Yamashita’s third cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller.