A Good Bake : The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

基本信息

Format:Hardback 496 pages

Publisher Random House USA Inc

Imprint:Listening Library

ISBN:9781524733438

Published: 16 February 2021

Classifications:Cakes, baking, icing & sugarcraft

Weight:1946g

Dimensions:218 x 261 x 38 (mm)

Publication City/Country New York, United States

页面参数仅供参考，具体以实物为准

书籍简介

梅丽莎·韦勒(Melissa Weller)是我们这个时代的烘焙明星。作为国内几家优秀餐厅的首席面包师，她对巧克力babka和粘面包的尝试让这些经典食品重获新生，并掀起了一场全国性的运动。在《优质的烘焙》一书中，韦勒分享了她精心打磨、细致入微的食谱，这些食谱制作出了极其美味、极其美丽的烘焙食品。韦勒在成为面包师之前是一名化学工程师，她用自己的科学背景来解释烘焙的原因和方法，这样家庭烹饪每次都能达到完美的效果。这里有甜的(带咸味焦糖奶油和红糖糖霜的南瓜层蛋糕)和美味的(带奶酪、烤蛋和黑莓子的Khachapuri);还有人们钟爱的经典(牛角面包和巧克力Babka)和新的必定会受欢迎的(牛奶巧克力和覆盆子金发)——当然还有咸味焦糖粘粘面包……书中所提及的所有编写和测试，即使是新手烘焙师也能跟着做。获奖的约翰尼·米勒(Johnny Miller)拍摄了一些精美的照片，并提供了一些教程，让那些听起来很复杂的东西不再神秘，比如如何使用酵母、酵母发酵剂和揉面机，韦勒的书是每个家庭烘焙师都需要的指导。

Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious-and impossibly beautiful-baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)-as well as Salted Caramel Sticky Buns, of course...all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

媒体推荐

《优质的烘焙》是一本非常好的书：它使我们所有人都能理解烘焙科学，并拥有丰富的食谱。韦勒因她的面包、酵母糕点(有史以来最好的kouign amman)和饼干而闻名，她慷慨地分享了她所有的签名食谱，并给出了清晰、详细和巧妙的说明。书中每一页都有值得学习和享受的东西。这是烘焙家的必读书!”——Dorie Greenspan，《Dorie’s Cookies》和《Everyday Dorie》的作者

“我第一次在哈德逊大街上吃梅丽莎·韦勒(Melissa Weller)的百吉饼时，完全被震撼到了。我不是最自信的面包师，这就是为什么我特别兴奋地学习韦勒精心制作的派、蛋糕、饼干等你需要知道的食谱。这是一本很厚的书——将近500页——这很好，因为今年秋冬我有很多空闲时间。”——《美食与美酒》杂志

在成为烘焙专家之前，韦勒是一名化学工程师，因此，她用科学的方法处理食谱，把面团的发酵、打样和pH平衡变成一门科学……如果你是一名精通酵母制作的检疫面包师，且已经做好了迎接下一个挑战的准备，那么你可以考虑一下韦勒对纽约经典美食的演绎，比如巧克力巴布卡(chocolate babka)、斯佩耳特烤饼(spelt scone)和覆盆子果酱，甚至还有传统的热狗面包。——Eater

A Good Bake is a very good combination: Baking science all of us can understand and a splendid collection of recipes. Weller, who is rightly famous for her breads, yeast pastries (the best kouign amman ever) and cookies, generously shares all her signature recipes with instructions that are clear, detailed and smart. There's something to learn and something to savor on each page. A baker's must!" --Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

"The first time I had one of Melissa Weller's bagels at High Street on Hudson, I was absolutely floored. I'm not the most confident baker, which is why I'm especially thrilled to make my way through Weller's carefully constructed only-what-you-need-to-know recipes for pies, cakes, cookies, and more. It's a hefty volume--nearly 500 pages--which is good, because I'll have a lot of time on my hands this fall and winter." --Food & Wine Magazine

Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science . . . If you're a quarantine baker who's mastered sourdough and is ready for the next challenge, consider Weller's takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns. --Eater

作者简介

梅丽莎·韦勒(MELISSA WELLER)获得了2016年詹姆斯·比尔德奖(James Beard Award)最佳面包师提名。她毕业于法国烹饪学院，在纽约市的Babbo和Sullivan Street面包店接受培训。她是哈德逊大街(High Street on Hudson)的主厨兼合伙人;Per Se、Bouchon面包店和Roberta's的首席面包师;Sadelle's的所有者和创始人;还有费城核桃街咖啡馆的首席面包师。她住在布鲁克林。

卡洛琳·卡雷诺(CAROLYNN CARREÑO)是詹姆斯·比尔德奖获奖记者，《盛满食物的碗》一书的作者，13本烹饪书的合著者。她住在圣地亚哥和墨西哥城。

MELISSA WELLER received a James Beard Award nomination for Outstanding Baker in 2016. 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. 

CAROLYNN CARREÑO is a James Beard award-winning journalist, the author of the cookbook Bowls of Plenty, and the co-author of thirteen cookbooks. She lives in San Diego and Mexico City.