Spring Treats

edited by The Traditional Treats Research Club

The first in a series of four seasonal cookbooks, designed to introduce traditional sweets, cakes, and desserts to the young cook. Colour photos and simple instructions help to keep things easy in the kitchen, and recipes are interspersed with need-to-know information about the history and culture of sweet treats. Includes a selection of Japanese and world recipes, with more challenging recipes for more confident cooks.

Featured recipes for spring include: ichigo daifuku (strawberry-filled rice truffles), sakuramochi (sweet pink rice cake).

27 x 22 cm, 47 pages, Full-colour photographs
First published June 2016