与朱莉娅一起烘焙：筛、揉、卷、撒面粉，尽情享受…… Baking with Julia: Sift, Knead, Flute, Flour, and Savor...

基本信息

Format:Hardback 512 pages

Publisher:Collins Publishers Inc

Imprint:William Morrow

ISBN:9780688146573

Published:November 4, 1996

Weight:1796g

Dimensions:276 x 219 x 39 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

与朱莉娅一起烘焙

没有什么比“新鲜出炉”这个词更能让人感到愉悦。也没有什么比《与朱莉娅一起烘焙》更能代表杰作，它为专注的家庭厨师（无论是新手还是经验丰富的老手）提供了独特的烘焙艺术精华。

《与朱莉娅一起烘焙》不仅是一本充满精彩食谱的书，也是一本延续朱莉娅教学传统的书。在这里，基本技术活灵活现，食谱中展示了发酵面团、上釉蛋糕和装饰饼皮的各种方法，使之易于理解。这是您满足所有烘焙需求的资源。有了《与朱莉娅一起烘焙》的食谱库，您就可以成为烘焙大师。

现在正是烘焙的好时机。如今的优质烘焙比以往任何时候都更加多样化、更加令人兴奋，也更加真实。《与朱莉娅一起烘焙》以诱人的食谱庆祝这一巨大的范围，将复杂的欧洲技术与美国的口味和食材相结合。凭借创意天赋，拿破仑蛋糕上铺满了热带水果，南瓜和蔓越莓被揉进面包面团，蛋挞上则铺满了炖甜洋葱。在整个过程中，一步步的照片展示了糕点和面包师的基本技能，从这个坚实的基础开始，奇思妙想便开始飞翔。

《与朱莉娅一起烘焙》展示了新一代面包师非凡的才华、知识和艺术，他们的愿景是本书的重要组成部分。贡献者名单读起来就像是当今面包大师的名人录，其中包括 Flo Braker、Steve Sullivan、Marcel Desaulniers、Nick Malgieri、Alice Medrich、Nancy Silverton、Martha Stewart，以及 Jeffrey Alford 和 Naomi Duguid 等众多才华横溢的新秀。

这本书包含了近两百种菜谱，以及多达一半页数的诱人全彩照片，这本厨房伴侣远远超出了大多数烹饪书所提供的内容。超过五十页的图解参考部分定义了基本术语和技术，并解释了面糊和面团的使用方法和原因，让您轻松掌握基本技术。如果您从未制作过酥脆的馅饼皮，那么您的成功体验就在眼前。如果您从未烤过面包，那么令人满意和感官的享受就在翻过一页之后。这本书包含了面包、糕点、饼干和蛋糕的菜谱——从巧克力到芝士蛋糕，从小巧玲珑到多层杰作——让您完全沉浸在家庭烘焙的奇妙之中。

Baking with Julia

Nothing promises pleasure more readily than the words "freshly baked." And nothing says great work as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art.

Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker.

And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight.

Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.

With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.

作者简介

多丽·格林斯潘从事专业烘焙和美食写作已有 15 年。她是《甜蜜时光：适合各种场合的简单甜点》、《华夫饼：从清晨到午夜》和《煎饼：从清晨到午夜》的作者。她的文章和食谱经常出现在《Bon Appetit》、《纽约时报》和其他出版物上。

Dorie Greenspan has been baking professionally and writing about food for fifteen years. She is the author of Sweet Times: Simple Desserts for Every Occasion, Waffles: From Morning to Midnight, and Pancakes: From Morning to Midnight. Her articles and recipes appear frequently in Bon Appetit, The New York Times, and other national publications.