彼得·萊因哈特是世界上最大烹飪學府的偉大導師,是全球手工麵包運動領袖,是美國主流媒體的食品文化評論傢,也是充滿傳奇色彩的杜鬆兄弟麵包房的創始人之一。他的作品多次榮獲國際烹飪專業協會烹飪書籍大奬、詹姆斯·比爾德烹飪書籍大奬。
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb , and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In The Bread Baker’s Apprentice , Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.
You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta , hearty pain de campagne , old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne . En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as
the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.
發表於2024-05-20
The Bread Baker's Apprentice 2024 pdf epub mobi 電子書 下載
這本書做的是真正的麵包。真正的歐包。是這邊的一種主食,不隻是種“點心”。很值得真正想學做歐包的人看。看著是一種嚮往。很多麵包見都沒見過。當然不是中國麵包房裏的那些玩意,完全沒法比。很喜歡。這是小麥的味道。
評分剛拿到一周,所有的英文都在字典的輔助中恢復,加上老婆懷孕,每天能研究的時間很短,迄今為止還隻看瞭29頁,前29頁基本都是鋪墊,對於初學者可以略過,對於業內人士倒是有很多值得藉鑒的東西在字裏行間
評分剛拿到一周,所有的英文都在字典的輔助中恢復,加上老婆懷孕,每天能研究的時間很短,迄今為止還隻看瞭29頁,前29頁基本都是鋪墊,對於初學者可以略過,對於業內人士倒是有很多值得藉鑒的東西在字裏行間
評分之前一直在小德姐姐的blog裏看到bbabba的。 都有預謀去買本原版的瞭 好在它很適時的齣瞭中文版。 我激動瞭下馬上在當當上麵拿下! 很有American sprite的作者 喜歡歐包等硬麵包的jms不可錯過。 喜歡颱式麵包的jms其實就無所謂瞭
評分這本書做的是真正的麵包。真正的歐包。是這邊的一種主食,不隻是種“點心”。很值得真正想學做歐包的人看。看著是一種嚮往。很多麵包見都沒見過。當然不是中國麵包房裏的那些玩意,完全沒法比。很喜歡。這是小麥的味道。
圖書標籤: 烘焙 麵包 美食 Baking 西點 Bread 食譜 飲食
圖少且不美,老老實實教人做麵包,就是美製單位換算比較麻煩。尤其推薦人群:無油管視頻的年代或地區
評分“解構”部分著重看瞭,講科學講理論,有收獲。配方部分因為大多是用速發酵母,又對很多提及的麵包並不感興趣,所以沒有細看。
評分現時書店的烘培類專櫃裏,類似此書的大開本精裝書不要太多,然而這本書寫作的嚴謹味道很閤口味(隱隱有些德國味,後來一查作者是美籍德裔,有名的烘培教育者)。要是想蜻蜓點水、高效率弄些好麵包recipe,它就不大閤適,但是想正經地學習麵包製作的話,這是很好的教科書。攝影要單另贊。
評分“解構”部分著重看瞭,講科學講理論,有收獲。配方部分因為大多是用速發酵母,又對很多提及的麵包並不感興趣,所以沒有細看。
評分傳說中的BBA,果然很給力,邊看邊實踐中!
The Bread Baker's Apprentice 2024 pdf epub mobi 電子書 下載