Noted for his Japanese-inspired French confections showcasing delicate cake bases and intricately-piped fresh cream, Chef Yamashitas 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 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 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 Yamashitas third cookbook.
His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller.
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