非常好的面包：面团的科学与家庭烘焙的艺术：食谱 Very Good Bread:The Science of Dough and the Art of Making Bread at Home: A Cookbook

基本信息

Publisher ‏ : ‎ Knopf Publishing Group (5 Nov. 2024)

Language ‏ : ‎ English

Hardcover ‏ : ‎ 336 pages

ISBN-13 ‏ : ‎ 978-0593320402

Dimensions ‏ : ‎ 21.87 x 2.79 x 26.16 cm

页面参数仅供参考，具体以实物为准

书籍简介

这位备受赞誉的面包师和詹姆斯·比尔德奖提名者将为您带来在家制作美味面包的大师班——从酸面包和法棍面包到百吉饼、皮塔饼、玉米饼和披萨。

对于 Melissa Weller 来说，面包是每顿饭的基础，是一种基本的仪式，可以做出令人垂涎欲滴的面包。面包也是灵感的源泉——奶油蛋卷的味道，以及 Weller 对制作它的执着，让她在多年前爱上了烘焙。现在，在担任美国一些知名的餐厅的主面包师多年后，Weller 分享了她制作高品质面包的食谱。

Weller 知道烘焙需要准确和科学，在这里她会教你如何将你的面包制作技能提升到一个新的水平。通过详细且易于理解的分步说明，Weller 可以为你提供制作精美且美味无比的面包所需的一切。以下是如何制定简单的烘焙计划的步骤，让面包制作无缝融入您的日常生活，如何称量和测量配料，以及如何制作酵母和酸面团。韦勒还分享了她关于混合的技巧，解释了发酵的细微之处，并列出了塑造和折叠每种面包的基本方法。这里还有关于如何处理您烤好的面包的扩展食谱，例如百吉饼金枪鱼脆片三明治、配有猪肉和莎莎酱的玉米饼和玛格丽特披萨。这本书有 70 多种食谱，是制作如此出色的面包不容错过的书籍，以至于它值得在餐桌上占据一席之地。

所包含的部分和食谱如下： - 百吉饼（酸面包、全麦面包、椒盐面包、黑麦面包葡萄干，以及搭配的酱料）和比亚利斯面包 - 扁面包 - 酸面包 - 小面包 - 三明治面包和面包卷 - 法式长棍面包和恰巴塔面包 - 披萨和意式面包。

From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home--from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas

For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational--the taste of a brioche, and Weller's obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.

Weller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.

Included are sections and recipes such as: -Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) & Bialys -Flatbreads -Sourdough Loaves -Petits Pains -Sandwich Buns and Rolls -Baguettes and Ciabatta -Pizza and Focaccia.

作者简介

梅丽莎·韦勒是詹姆斯·比尔德奖提名的面包师，也是《A Good Bake》一书的作者。她毕业于法国烹饪学院，曾在纽约市的 Babbo 和 Sullivan Street Bakery 接受培训。她曾担任 High Street on Hudson 的主厨兼合伙人；Per Se、Bouchon Bakery 和 Roberta's 的首席面包师；Sadelle's 的所有者和创始人；以及费城 Walnut Street Café 的首席面包师。她住在布鲁克林。

MELISSA WELLER is a James Beard Award-nominated baker and the author of A Good Bake. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn.