Bread Alone

出版者:Harpercollins

作者:Leader, Daniel/ Blahnik, Judith/ Bread Alone (Bakery)

页数:336

出版时间:1993-11

价格:$ 39.55

装帧:HRD

isbn号码:9780688092610

具体描述

"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating--at home--the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough--how it is made, how it is maintained, and how to get the best flavor from it--Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier--find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.

用户评价

这本书的阅读体验是极具触感的，仿佛触摸到了一块未经打磨的粗粝矿石。作者似乎痴迷于对日常物质的细致描摹，比如某种食物的味道、衣物的粗糙质地、甚至光线照在木地板上所形成的几何图形。这种对感官细节的执着，构建了一个极度真实的感官世界，让故事的超现实色彩变得可以被触摸、可以被相信。我常常在阅读时需要停下来，闭上眼睛，去想象那种声音、那种气味，仿佛正在进行一场冥想。它的叙事结构松散而有机，更接近于梦境的逻辑而非传统小说的线性发展，事件的发生往往是基于一种内在的情感必然，而非外部的巧合推动。书中弥漫着一种淡淡的“怀旧的忧郁”，但它并非对过去美好的留恋，而更像是一种对“时间流逝本身”的深刻感知。看完之后，我感觉自己的感官被重新校准了，对周围世界的感知变得异常敏锐，仿佛重新学会了如何去“看”和“闻”这个世界。

这本书的对话部分简直是教科书级别的示范，那种看似平淡的交流背后，暗流涌动着巨大的信息量和未尽之意。我感觉自己不是在阅读，而是在偷听一场精心排练的舞台剧，演员们每一个停顿、每一个眼神的闪躲，都隐藏着比台词本身更丰富的故事。我特别注意到作者对不同社会阶层人物的语言风格的区分，那种微妙的语调差异，使得角色群体鲜明，栩栩如生。比如那位贵族角色的言谈举止，那种老派的优雅与骨子里的傲慢，仅仅通过他选择的动词和副词就完全展现出来了。情节本身并不复杂，但作者巧妙地利用了“未言之语”来推动叙事，大量的留白让读者得以将自己的经验和想象投射进去，从而极大地增强了代入感。这与其说是一部小说，不如说是一部关于人类沟通障碍的社会观察报告，深刻地揭示了我们如何用语言构建围墙，而非沟通桥梁。

这本书的文字仿佛带着一种老旧的羊皮纸气味，那种年代感不是刻意营造的，而是自然地渗透在每一个句子的肌理之中。我总觉得作者在讲述一个发生在遥远过去的故事，那些地名和风俗，即便是虚构的，也带着一种厚重的历史感，让人忍不住想去查证一番，仿佛触碰到了某种失落的文明的碎片。叙事节奏慢得像磨坊里的石磨，每一页的翻动都需要一些耐心，但正是这种缓慢，让角色们的内心挣扎和情感纠葛有了充分的酝酿空间。我尤其欣赏作者对环境的描绘，那种细致入微的笔触，让你几乎能闻到雨后泥土的气息，感受到阳光穿过树叶时的斑驳光影。主角的困境并非那种惊天动地的宏大叙事，而是关于生存、关于选择，那种小人物在时代洪流中的无力感被刻画得淋漓尽致，让人读完后久久不能平静，思考着自己生命中那些未曾说出口的“是”与“否”。它不是那种追求情节反转的快餐文学，而更像是一坛需要时间慢慢品味的陈年老酒，初尝可能略显平淡，但后劲十足，回味无穷。

读完后，我最大的感受是语言的冷峻与精准，像冰冷的雕塑家手中的刻刀，每一笔都毫不留情地揭示了人性的幽暗面。作者的遣词造句极其克制，很少有冗余的形容词，但正是这种“少即是多”的哲学，让那些关键的冲突点爆发时，具有了穿透人心的力量。这本书的结构非常精妙，它似乎遵循着一种非线性的时间逻辑，章节之间像是破碎的镜子碎片，需要读者自己动手去拼凑出完整的图景。我花了很长时间去琢磨几个关键的象征符号——那些反复出现的鸟类意象、以及某种特定的天气现象——它们似乎是解读作者深层意图的钥匙。它探讨的主题是关于“界限”：人与人之间的界限，现实与梦境的界限，以及道德与欲望的界限。这种对复杂人性的挖掘，使得即便是最卑微的角色，也拥有了令人信服的深度和矛盾性。阅读过程与其说是享受，不如说是一种智力上的挑战和情感上的洗礼，它强迫你跳出舒适区，去直面那些我们通常会避开的阴影。

老实说，我刚开始接触这本书的时候，差点被它的疏离感劝退。作者的笔调极其客观，几乎像一个冷漠的记录者，对笔下人物的悲欢离合没有表现出丝毫的倾向性或煽情。这种冷静到近乎残酷的叙事视角，反而产生了一种奇特的“情感放大效应”——因为作者没有替我哭泣，所以我哭得更厉害。它聚焦于个体经验中的“荒谬感”和“错位感”，主人公们似乎总是生活在与周围环境格格不多的时区里。我喜欢它对城市景观的描写，那种将现代都市的钢筋水泥比拟为某种古老遗迹的手法，充满了后现代的解构意味。这本书成功地描绘了一种“疏离的亲密”：角色们在空间上靠得很近，但在精神上却相隔万里。它没有提供任何廉价的慰藉，更像是一面高倍放大镜，照出了现代生活节奏下，人与人之间那层薄薄的、随时可能被戳破的表皮。

Bread Alone这本讲烘焙的..NOT FOR BREAD ALONE也是这个出版社的.散文小集子.舒服.一下午+晚饭后看了两本..给小阿姨写了note..

Bread Alone这本讲烘焙的..NOT FOR BREAD ALONE也是这个出版社的.散文小集子.舒服.一下午+晚饭后看了两本..给小阿姨写了note..

Bread Alone这本讲烘焙的..NOT FOR BREAD ALONE也是这个出版社的.散文小集子.舒服.一下午+晚饭后看了两本..给小阿姨写了note..

Bread Alone这本讲烘焙的..NOT FOR BREAD ALONE也是这个出版社的.散文小集子.舒服.一下午+晚饭后看了两本..给小阿姨写了note..

Bread Alone这本讲烘焙的..NOT FOR BREAD ALONE也是这个出版社的.散文小集子.舒服.一下午+晚饭后看了两本..给小阿姨写了note..