无麸质烘焙：巴黎著名尚贝兰面包师的食谱 Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris 英文原版 Nathaniel Doboin

基本信息

Format Hardback | 192 pages

Dimensions 191 x 258 x 20.32mm | 771.11g

Publication date 28 Apr 2022

Publisher Abrams

Publication City/Country New York, United States

Language English, French

Illustrations note Color illustrations throughout

ISBN10 1419761056

ISBN13 9781419761058

Bestsellers rank 340,918

书籍信息仅供参考，具体以实物为准

书籍简介

有40种甜味和咸味的无麸质食谱，面包制作和一家创新的巴黎面包店在面包制作中，米粉通常被认为是不太理想的，特别是在涉及到体积和质地时。据称，只有小麦粉才能让面包师获得恰到好处的面包皮厚度和面包屑柔软度。然而，一个自由思考的二人组已经打破了这一规则，发明了新的技术来制作一系列美味的替代面粉的面包和烘焙食品。Nathaniel Doboin和Thomas Teffri-Chambelland在位于巴黎的无麸质面包店Chambelland展示了这些技术。在那里，方形面包和扁平面包战胜了经典的法国长棍面包。Chambelland提供了一份菜单，其中包括各种面包、饼干和糕点--包括focaccias、pissaladieres、松饼和chouquettes--全部由大米和其他天然无麸质面粉制成。本书首先探讨了面包的传统，从通用配方到切片艺术。它还揭开了巴黎面包店的一个重要部分的帷幕：采购。为了保证不间断的无麸质面粉供应，Teffri-Chambelland和Doboin在普罗旺斯阿尔卑斯山地区建立了自己的磨坊，其米粒来自意大利的有机稻田。Flours, Breads and More探讨了制作面包的来龙去脉，然后分享了40道甜味和咸味食谱--从荞麦面包和姜汁薄荷饼干到种子饼干和椰子马卡龙，并包括在其餐馆中使用Chambelland面包的星级厨师的五道食谱。面粉、面包和更多结合了吃货和面包师的幸福和享受，并充满了美味的全彩照片，让你有机会放纵自己。

With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladieres, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.

作者简介

托马斯-特夫里-尚贝兰（Thomas Teffri-Chambelland）曾是一名生物老师，后来转为面包师，是国际面包师学校的创始人。他和环球企业家Nathaniel Doboin提出了一种新的面包店的概念，重新定义了面包世界的界限。

Thomas Teffri-Chambelland is a former biology teacher turned baker and the founder the Ecole Internationale de Boulangerie. He and the globe-trotting entrepreneur, Nathaniel Doboin, came up with the concept for a new kind of bakery, redefining the limits of the world of bread.