About the Author
Hisako Ogita studied the art of patisserie at the Ecole Culinaire Kunitachi Tsuji Institute of Pattiserie in Japan after graduating from the university. She worked for a French pastry chef, Chandon, in Tokyo for two years and then became an assistant to cuisine researcher Hiroko Ishihara, while enhancing her baking skills at another bakery in Tokyo. After her marriage, she lived in Nagoya for eight years and then moved to her present home in Musashino city, Tokyo. She has written Book of Roll Cakes and Confectionery So Deliciously Made with a Hand Mixer, both published by Shufu-to-Seikatsusha.