The Bread Baker's Apprentice pdf epub mobi txt 電子書 下載2025
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。
- 烘焙
- 麵包
- 美食
- Baking
- 西點
- Bread
- 食譜
- 飲食
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.
具體描述
讀後感
之前一直在小德姐姐的blog里看到bbabba的。 都有预谋去买本原版的了 好在它很适时的出了中文版。 我激动了下马上在当当上面拿下！ 很有American sprite的作者 喜欢欧包等硬面包的jms不可错过。 喜欢台式面包的jms其实就无所谓了
評分之前一直在小德姐姐的blog里看到bbabba的。 都有预谋去买本原版的了 好在它很适时的出了中文版。 我激动了下马上在当当上面拿下！ 很有American sprite的作者 喜欢欧包等硬面包的jms不可错过。 喜欢台式面包的jms其实就无所谓了
評分之前一直在小德姐姐的blog里看到bbabba的。 都有预谋去买本原版的了 好在它很适时的出了中文版。 我激动了下马上在当当上面拿下！ 很有American sprite的作者 喜欢欧包等硬面包的jms不可错过。 喜欢台式面包的jms其实就无所谓了
評分之前一直在小德姐姐的blog里看到bbabba的。 都有预谋去买本原版的了 好在它很适时的出了中文版。 我激动了下马上在当当上面拿下！ 很有American sprite的作者 喜欢欧包等硬面包的jms不可错过。 喜欢台式面包的jms其实就无所谓了
評分很厚的一本书，不仅介绍配方、做法，而且还介绍了面包的一些渊源，以有他的看法，感受，就像一位老师在你身边跟你详尽的讲解，非常的好！其实有时候别人问我一些做法的时候，我也总是像这样子跟人家讲一大堆自己的感受（可能是人家不需要知道的东西）。确实有打算把书里的面包...
用戶評價
原理介紹的部分很贊。很多新手無法駕馭的方子…
评分傳說中的BBA，果然很給力，邊看邊實踐中！
评分這纔是麵包..彆的 baking 書裏都是些什麼...
评分給不瞭分。。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
评分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.
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