- About the Author
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!"
Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a highly respected culinary institute in Japan. After working at various patisseries in Japan, Chef Yamashita started his own at Nara. His patisserie quickly rose to the top and obtained great success. After 8 years, he yearned to introduce high-quality Japanese pastries in a new market. He then moved to Singapore to become the head chef and co-owner of Flor Patisserie, turning it into a heaven for delightful cakes and pastries.
Cover Type: Paperback
Page Count: 116
Year Published: 2016