Kinokuniya Books, one of our favorite places

Kinokuniya Books next to Bryant Park in Manhattan is really great. It’s full of all sorts of books, magazines, and stationery that you won’t find anywhere else, at least outside of Japan. It’s inspiring to go there because you’ll always find something new to catch your eye.

Their first floor is full of English language novels, some Japanese cookbooks in English, and some unique graphic design books and things, but I’m going to skip over all that for now, since it’s stuff that you can mostly find in the library or another bookstore.

The basement is full of really unique magazines. Compared to your usual bookstore, they have a ton of options with a guy’s aesthetic, on topics from music, to fashion, to interior design.

The basement floor has books for learning Japanese and Japanese culture. There’s also books in Japanese for learning foreign languages.

The top floor is Japanese and English language manga, graphic novels, and books on illustration. They also have a Studio Ghibli section, as well as those collectible anime figurines, if that’s your thing.

If you’re a frequent customer, they have a $20 annual membership that gives you 10% off purchases and access to periodic 20% off members only events. It includes periodic gift certificate “rebates” and in our case has already paid for itself.

Bread Illustrated, my pick for top breadmaking cookbook

This past month I was deep in the early learning phases of making yeasted bread and I came across this great book, Bread Illustrated by America’s Test Kitchen. After looking through dozens of cookbooks, it was exactly what I was looking for.

I was struggling to understand the timing of everything: When making a bread, why wait for an hour, what am I waiting for, can I move to the next step? Bread Illustrated has step-by-step instructions with photos at each step. It includes useful tips for common issues like under-kneading or sticky dough. For a beginner, it does a great job of laying out the basic transferable concepts in breadmaking, which are often lost in other books because of their focus on individual recipes and glossy photos.

Here’s a bit of the basics that I learned from the book: The basic steps of breadmaking are mixing, kneading, first rise, shaping, second rise,  baking, and cooling. The steps are, in order:

  1. Mixing brings the ingredients together (3 minutes)
  2. Kneading develops stretchy gluten and brings the dough into a ball (10 minutes, by hand)
  3. First rise is waiting for the bread to double in size (about an hour)
  4. Shaping is when you roll or ball the dough into a shape to fit its baking pan (a few minutes)
  5. Second rise is an hour or so where the dough rises again to nearly fill its pan (about 45 minutes)
  6. Baking creates the final loaf with its crust and fluffy, risen texture (from 25-45 minutes, depending on the recipe)
  7. Cooling allows the bread to finish baking and release steam (about 3 hours)

Bread Illustrated is available online and as a NYPL ebook.