Kristina Cho dedicates her book to the staples and sweet treats of Chinese bakeries, but many of the foolproof recipes will be familiar to readers in Japan.
For Sarah B. Hodge's latest contributions to The Japan Times, see below:
Did you know you could make more than bread in your “home bakery”? No? The Japan Times tells you how.
The versatile rice cooker can be used to steam, poach and bake, so you can prepare a complete meal from appetizer to dessert without turning on your stove.