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2025-02-02
The Bread Baker's Apprentice 2025 pdf epub mobi 電子書 下載
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
評分學習製作麵包的經典教材! 但是以下幾點要注意: 1、按照他們的方法做,很貴、很費時間。 2、他們做齣的麵包不是我們通常在超市、好利來吃得。 3、他們的麵包更健康,我們所吃的更垃圾,都是化學品。 4、封麵是日本人,學麵包的,可惜沒有中國人。書和日本人沒關係。 5、他們做...
評分學習製作麵包的經典教材! 但是以下幾點要注意: 1、按照他們的方法做,很貴、很費時間。 2、他們做齣的麵包不是我們通常在超市、好利來吃得。 3、他們的麵包更健康,我們所吃的更垃圾,都是化學品。 4、封麵是日本人,學麵包的,可惜沒有中國人。書和日本人沒關係。 5、他們做...
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
圖書標籤: 烘焙 麵包 美食 Baking 西點 Bread 食譜 飲食
給不瞭分。。我努力邊讀邊查字典!但是烘焙界有太多高端的詞匯瞭好麼!我失敗瞭,還是去看君之那種簡單易懂的中文書吧
評分傳說中的BBA,果然很給力,邊看邊實踐中!
評分傳說中的BBA,果然很給力,邊看邊實踐中!
評分Useful fundamentals of bread making but could be more succinct. The cold fermentation technique is no longer as avant-garde as it was back in 2001. The pizza dough recipe is tried and good.
評分Useful fundamentals of bread making but could be more succinct. The cold fermentation technique is no longer as avant-garde as it was back in 2001. The pizza dough recipe is tried and good.
The Bread Baker's Apprentice 2025 pdf epub mobi 電子書 下載