The Happy Home Baker Cookbook: Elegant And Fun Sweets Made Simple

Also called @happyhomebaker, Rie makes treats with the way of thinking of keeping things simple. In this assortment of plans, she shares how exquisite French-style sugary treats and fun Japanese desserts can be made effectively in a home kitchen without settling on taste or energy. Bit by bit delineations and supportive heating tips offer added direction, so that planning works of art like canele and dorayaki, and fun manifestations like hojicha espresso wipe cake and kinako dacquoise with dark sesame buttercream, gets easy and agreeable.

About the Author
Rie grew up in Hiroshima, Japan, and was first introduced to baking at age seven. Intrigued and wanting to understand the science behind baking, Rie began experimenting endlessly in the kitchen. She later developed her skills by attending advanced patisserie and bread courses at culinary institutes including École Gastronomique Bellouet Conseil in Paris, France, and Niigata Sogo Gakuin (NSG) in Tokyo, Japan. Rie believes that baking at home should be enjoyable and free from complicated techniques. She develops her recipes based on this philosophy and shares her creations on Instagram.

The Happy Home Baker Cookbook: Elegant And Fun Sweets Made Simple