Japanese Bakehouse (The art of shokupan and other classic recipes)
List Price:
$40.00
| Expected release date is Oct 27th 2026 |
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Product Details
Author:
Satoshi Narusawa
Format:
Hardcover
Pages:
292
Publisher:
Rizzoli (October 27, 2026)
Imprint:
Smith Street Books
Release Date:
October 27, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781923503397
ISBN-10:
1923503391
Weight:
20oz
Dimensions:
8" x 10.625"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260716T224956_157249693-20260716.xml
Folder:
RandomHouse
List Price:
$40.00
Country of Origin:
China
Pub Discount:
60
Case Pack:
12
As low as:
$30.80
Publisher Identifier:
P-RH
Discount Code:
B
QuickShip:
Yes
Overview
Learn to bake Japanese cult breads and pastries from a master pastry chef from Japan.
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.
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.
