Wagashi: Little Bites of Japanese Delights

Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various patisseries around Japan. Ten years later in 2001, chef Yamashita started his own patisserie in Nara, Japan, which quickly became one of the top patisseries in Nara. 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, quickly turning it into a haven for delightful cakes and pastries. This is chef Yamashita's second cookbook. His first cookbook, Tanoshii received rave reviews and continues to be a bestseller.