title: Tanoshii: Joy of Making Japanese-style Cakes & Desserts
author:  Yamashita Masataka 
description: <span><span>Yamashita Masataka</span><span> was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various ptisseries around Japan.<br /><br />Ten years later in 2001, chef Yamashita started his own ptisserie in Nara, Japan, which quickly became one of the top ptisseries 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 Ptisserie Glac, quickly turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his ptisserie from Japan and re-established Flor Ptisserie at Duxton Hill, Singapore. </span></span><br /><span style="line-height:13pt"></span><br /><span><span>This is chef Yamashitas first cookbook.</span></span>
zlib_text: Tanoshii
  Yamashita Masataka
  Joy of Making Japanese-style
  Cakes and Desserts
  
  Tanoshii
  
  Tanoshii
  Joy of Making Japanese-style
  Cakes and Desserts
  Yamashita Masataka
  
  To my parents, who did not approve 
  of my decision to become a pastry chef
  in the beginning, but who grew to see my passion
   in it and have been supporting me
  in every possible way ever since.
  To my wife and best friend, Ami Yamashita, 
  for always being by my side with a smile. 
  She is the only person who truly understands me
   and knows exactly what to say when 
  the going gets tough.
  
  The Publisher would like to thank:
  The Baking Loft for the use of their cooking studio and appliances 
  for the duration of the photography session (www.thebakingloft.com);
  Francfranc for the loan of the props used in the photographs in this book. 
  Editor 
  : Lydia Leong
  Designer 
  : Lynn Chin Nyuk Ling
  Photographers : Joshua Tan (Elements by the Box) and Valiant Chow 
  Copyright © 2013 Marshall Cavendish International (Asia) Private Limited
  An imp