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.