Abstract

Shiho Nakashima's latest book since the last book was published 6 years ago! A collection of sweets and side dish recipes that are very popular on Twitter and other SNS, as well as unreleased "short and quick recipes" Tweet recipes for baked goods, cold sweets, side dishes and main dishes on Twitter (currently X) since 2020 , Shiho Nakashima of foodmood, is extremely popular for its simplicity (shortness!) and deliciousness that will surprise anyone who makes it. In addition, we have collected things introduced on SNS and new recipes and compiled them into this one book! Speaking of Nakashima-san, the most popular item is their baked sweets. Scones, simple cookies, Okara brownies, and butter castella. In addition, we offer a wide variety of foods, including ``frying pan snacks'' such as pancakes, ``cold snacks'' such as coffee jelly, Douhua(Taiwanese sweets), and pudding, ``bread snacks & side dish bread,'' and ``side dishes and rice'' centered on Korean cuisine. Contains 60 recipes. All of them are Twitter-like, can be made quickly with a few ingredients and steps, and of course, the taste is guaranteed! There are also many delicious and improved recipes from Twitter. By adding "Tips on how to make it", you can make it even more delicious!!

Author’s Information

Born in Niigata Prefecture in 1972. After working at a record company and a publishing company, she gained experience at a Vietnamese restaurant and an organic restaurant before becoming a chef. In 2006, she started a workshop under the name "foodmood" that makes sweets using ingredients that are good for the body. Actively participating in various events, workshops, etc. Her books include ``A book of main dish-like chiffon cakes that you want to eat every day,'' ``A book of main dish-like cookies and biscuits that you want to eat every day,'' , ``A book of main dish-like cakes and muffins that you want to eat every day.'','' ``A book of main dish-like cookies and crackers that you want to eat every day,'' and ``A fun red bean paste book'' (all published by Shufu to Seikatsusha).