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Tanoshii Ke-Ki ─ Japanese-Style Baking for All Occasions
商品資訊
ISBN13：9789814677936
出版社：Marshall Cavendish Intl
作者：Masataka Yamashita
出版日：2016/04/07
裝訂／頁數：平裝／116頁
規格：26.7cm*22.2cm*1.3cm (高/寬/厚)
商品簡介
作者簡介
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商品簡介
· Written by well-loved pastry chef,Chef Yamashita who was the face of Patisserie Glace and Flor Patisserie and nowruns his own cafe, Chef Yamashita, serving Japanese-inspired French cakes andpastries
· Recipes are clearly written in simplestep-by-step format and illustrated with step-by-step photographs
· Recipes are easy to follow andsuitable even for new bakers
· Baking tips and tricks are includedwhere applicable to ensure success every time
· Information on basic baking tools andingredients will help new bakers get started on the right track
· Recipes are clearly written in simplestep-by-step format and illustrated with step-by-step photographs
· Recipes are easy to follow andsuitable even for new bakers
· Baking tips and tricks are includedwhere applicable to ensure success every time
· Information on basic baking tools andingredients will help new bakers get started on the right track
作者簡介
Chef Yamashita trained at the Tsuji Culinary Institute, awell-known and respected culinary institute in Osaka, Japan. He gainedexperience working at various patisseries around Japan for a decade beforestarting his own patisserie in Nara, which quickly became one of the top patisseriesthere.
Eight years later, yearning for new challenges and a changeof scenery, chef Yamashita moved to Singapore where he took charge of thekitchen at Patisserie Glace, turning it into a haven for delightful cakes andpastries. Chef Yamashita soon saw an opportunity to revive his patisserie fromJapan and re-established Flor Patisserie at Duxton Hill, Singapore.
Today, chef Yamashita runs his own highly successful Japaneseartisan patisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita.
This is chef Yamashita's third cookbook. His firstcookbook,Tanoshii, clinched the BestFirst Cookbook award at the Gourmand World Cookbook Awards 2013 and is abestseller.
Eight years later, yearning for new challenges and a changeof scenery, chef Yamashita moved to Singapore where he took charge of thekitchen at Patisserie Glace, turning it into a haven for delightful cakes andpastries. Chef Yamashita soon saw an opportunity to revive his patisserie fromJapan and re-established Flor Patisserie at Duxton Hill, Singapore.
Today, chef Yamashita runs his own highly successful Japaneseartisan patisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita.
This is chef Yamashita's third cookbook. His firstcookbook,Tanoshii, clinched the BestFirst Cookbook award at the Gourmand World Cookbook Awards 2013 and is abestseller.
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