The Bread Baker's Apprentice pdf epub mobi txt 電子書下載2025

簡體網頁||繁體網頁

☆☆☆☆☆

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。

出版者:Ten Speed Press

作者:Peter Reinhart

出品人:

頁數:320

译者:

出版時間:2001-11-14

價格:USD 35.00

裝幀:Hardcover

isbn號碼:9781580082686

叢書系列:

圖書標籤:

烘焙
麵包
美食
Baking
西點
Bread
食譜
飲食

下載連結在頁面底部

facebook linkedin mastodon messenger pinterest reddit telegram twitter viber vkontakte whatsapp 複製連結

想要找書就要到圖書目錄大全

book.wenda123.org

立刻按 ctrl+D收藏本頁

你會得到大驚喜!!

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

評分☆☆☆☆☆

刚拿到一周,所有的英文都在字典的辅助中恢复,加上老婆怀孕,每天能研究的时间很短,迄今为止还只看了29页,前29页基本都是铺垫,对于初学者可以略过,对于业内人士倒是有很多值得借鉴的东西在字里行间

評分☆☆☆☆☆

三分之一篇幅的理论。按照面包的制作过程来叙述，娓娓道来。第一次看时似懂非懂，后来实验过更多方子后再来翻，时不时会有恍然大悟之感。每次阅读都能捕捉到一些之前不小心忽略掉的细节。配方制作起来一般要一到三天，不过大多数时候都是时间在起作用，真正需要劳作的时间并没...

評分☆☆☆☆☆

用戶評價

评分☆☆☆☆☆

這纔是麵包..彆的 baking 書裏都是些什麼...

评分☆☆☆☆☆

北美的amazon現在差不多半價食譜類的書真心要買原版實在不行就翻字典查韆萬彆買中文翻譯坑爹又浪費錢

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.

评分☆☆☆☆☆

這纔是麵包..彆的 baking 書裏都是些什麼...

评分☆☆☆☆☆

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。