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
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...
用戶評價
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.
评分圖少且不美，老老實實教人做麵包，就是美製單位換算比較麻煩。尤其推薦人群：無油管視頻的年代或地區
评分圖少且不美，老老實實教人做麵包，就是美製單位換算比較麻煩。尤其推薦人群：無油管視頻的年代或地區
评分“解構”部分著重看瞭，講科學講理論，有收獲。配方部分因為大多是用速發酵母，又對很多提及的麵包並不感興趣，所以沒有細看。
评分“解構”部分著重看瞭，講科學講理論，有收獲。配方部分因為大多是用速發酵母，又對很多提及的麵包並不感興趣，所以沒有細看。
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