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- Autorius: Satoshi Narusawa
- Leidėjas: Smith Street Books
- Metai: 2026
- Puslapiai: 240
- ISBN-10: 1923503391
- ISBN-13: 9781923503397
- Formatas: 20.2 x 27 x cm, kieti viršeliai
- Kalba: Anglų
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Aprašymas
Japanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with sweet and savory recipes for shokupan, buns, sandwiches, and French-Japanese pastries, such as a black sesame croissant, brioche noir and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan. In addition to 80 recipes, Japanese Bakehouse teaches you fundamental techniques, including how to make a yudane¬—or roux—which forms the foundation of all shokupans, along with jams, creams and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process and ensure baking success at every step. Whether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered. From Japanese traditional fare including anpan, melonpan, and shio pan to modern twists on the finest French-Japanese pastries, this is a baking book like no other. Author Satoshi Narusawa became a pastry chef in Tokyo where he spent several years learning his craft. Upon moving to Australia, he started to make shokupan where his bread became so in demand among bakeries and restaurants that he opened his own bakery, Little Cardigan, in Melbourne, Australia in 2018.
- Autorius: Satoshi Narusawa
- Leidėjas: Smith Street Books
- Metai: 2026
- Puslapiai: 240
- ISBN-10: 1923503391
- ISBN-13: 9781923503397
- Formatas: 20.2 x 27 x cm, kieti viršeliai
- Kalba: Anglų
Japanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with sweet and savory recipes for shokupan, buns, sandwiches, and French-Japanese pastries, such as a black sesame croissant, brioche noir and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan. In addition to 80 recipes, Japanese Bakehouse teaches you fundamental techniques, including how to make a yudane¬—or roux—which forms the foundation of all shokupans, along with jams, creams and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process and ensure baking success at every step. Whether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered. From Japanese traditional fare including anpan, melonpan, and shio pan to modern twists on the finest French-Japanese pastries, this is a baking book like no other. Author Satoshi Narusawa became a pastry chef in Tokyo where he spent several years learning his craft. Upon moving to Australia, he started to make shokupan where his bread became so in demand among bakeries and restaurants that he opened his own bakery, Little Cardigan, in Melbourne, Australia in 2018.
Atsiliepimai