BrianCuisine不萊嗯的麵包學: 圖文詳盡的7萬字麵包科學知識、31道必學經典甜麵包、21款原創天然酵種歐陸麵包、8道私房抹醬、45支專業影音示範，烘焙新手以至麵包職人皆實用的必備工具書。
- ISBN-10
- 6267064700
- ISBN-13
- 9786267064702
- Category
- Cooking
- Pages
- 584
- Language
- Chinese
- Published
- 2021-01-12
- Publisher
- 朱雀文化事業有限公司
- Author
- Brian Lin
Description
本書融合了麵包科學、經典甜麵包、原創天然酵種歐陸麵包、私房抹醬等，是麵包初學者必備的工具書，更是麵包進階研習者，進一步深入麵團科學烘焙原理最佳參考書。全書字字珠璣，篇篇都是讓你豁然通曉的麵團烘焙知識，不萊嗯老師以3年的時間，用食物科學的角度，研究從小麥到麵包所發生的所有歷程；從不同酵母到不同食材如何改變麵包外型、風味與質地等，是本扎實麵包理論與完整實作的麵包工具書。 超過20萬字的《BrianCuisine不萊嗯的麵包學》，帶你從烘焙的科學原理，掌握麵包製作的訣竅；用科學的方法，做出健康美味的麵包。 這本書裡不僅搭配了細膩的照片與步驟， 在我的廚房裡翔實記錄了每一篇麵包科學理論的實況， 是一本將三年來的累積與探索，整理成理論與實用並重的麵包書。 對我而言，書中的每篇章節與知識，都真實無比且彌足珍貴， 相信對於你的自學之路，將有著很大的助益。 希望你們隨著書中不同的食譜，逐漸鍛鍊出自己的手感， 從歸納好的字字句句裡，實現在家做麵包， 從90分進階到100分出爐的滿意成就。 By Brian Lin
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