理查德·哈特面包：直觉性的酸面包烘焙 Richard Hart Bread:Intuitive Sourdough Baking

基本信息

Format:Hardback 304 pages, 150 4C PHOTOGRAPHS

Publisher:Random House USA Inc

Imprint:Random House Inc

ISBN:9780593234297

Published:5 Nov 2024

Dimensions:254 x 203 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

这是一本齐全的面包烘焙工艺指南，包含 60 多种食谱，凝聚了哥本哈根 Hart Bageri 创始人和旧金山 Tartine 前首席面包师的所有专业知识和经验。

《Richard Hart Bread》是一本直观的面包烘焙艺术指南。通过学习如何观察、品尝、触摸和适应，读者可以找到自己制作真正美味面包的方法——从起泡的酸面团到浓郁的黑麦面包等等。Richard 并没有过分关注准确的配方，而是毫无保留地向有抱负的和经验丰富的面包师传授他所有的关键技术。

通过精美的摄影、通过二维码在页面访问的解释性视频以及对方法的详尽描述，您将拥有制作美味面包所需的所有工具。这本书充满了故事和 Richard 无限的热情，将让您更加爱上面包。

A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.

Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread--from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.

Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you'll have all the tools you need to make great breads. Rich in stories and Richard's boundless enthusiasm, this book will make you fall ever deeper in love with bread.

作者简介

Richard Hart 是 Hart Bageri 的创始人，在哥本哈根拥有多家分店，与 Noma 的 René Redzepi 合作。此前，他是旧金山传奇餐厅 Tartine 的面包师。他来自英国伦敦，目前居住在墨西哥城，正在这里开设他的新项目 Green Rhino。

Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.