Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. Tanoshii clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and continues to be a bestseller. 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.