When I saw the matcha cheesecake on the cover of this book, I immediately had to get the recipe. It reminded me of a heavenly tasting piece of cake I once had in a Japanese book store. What I loved about this cake, was the beautiful green color of the cake layers and the creamy filling in between, as well as the hint of green tea I could taste when I took a bite. Looking at the ingredients of the matcha cheesecake I expect a similar experience when I eat it and I cannot wait to make it. Going through this book, I am also drawn to the soft green color of the Matcha Vanilla Ice cream, the Dairy-Free Green Tea Popsicles, the Rhubarb Compote with Matcha Panna Cotta, and the White Choc Matcha Truffles. I believe that matcha goes well with sweet recipes where none of the other taste elements is overpowering the subtle taste of matcha. I also like the different beverages featured in this book. For personal taste reasons I do not care as much for the main meals, salads, and sides. Overall, I give this book four stars.A digital copy of this book was given to my by the publisher in exchange for an honest review.