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熱石上的麵包(中英對照)

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熱石上的麵包(中英對照)
Product Code:
459974
Model:
9789621458902
Product by:
萬里機構
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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76 Points
RM 96.90
RM 76.55
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Product Information

ISBN: 9789621458902

出版日期: 2016-05-27

作者: Grégoire Michaud 閔言樂

裝訂: 平裝.全彩印刷.160頁.

 

  Gregoire Michaud(閔言樂)是一個對麵包充滿熱情至幾近瘋狂的麵包工藝師,他認為烘烤麵包是一門藝術和科學的結晶,不是胡亂而來,正因如此,麵包製作需要有優質食材,熟練技巧,懂得烘焙原理,能掌握整個麵糰的進展和變化,才能烤出真味麵包的鬆脆質感和滋味。隨著食物愛好者對優質麵包的渴求,言樂深知讀者很想在家也能烤出真正麵包香,所以他鼓勵讀者在焗爐裏添加可移動的石床(清潔耐熱的磚石),因為只有讓麵糰直接接觸受熱石塊才可獲得麵包脆香的口感和風味。細心的言樂當然不會讓讀者們失望,所以在書中介紹了小麥的結構和品種,如何選石和處理後的使用方法,也把麵糰變化和工序以圖像化解說,給予讀者們的簡略完整的製作麵包的概念。
  
  全書分為兩大部份,首部份是以原理和技術解說為主;第二部份是麵包製作示範,並以甜包、鹹包和跨世紀麵包三大類,讓讀者們跟隨學習,透過實踐而進一步了解麵包製作的真義。在食譜裏,言樂提供了家庭式和工業用的材料比份,可說是兼顧了專業與非專業讀者群的需要。這裏除了有詳細製包工序外,也利用烹調ICON簡化閱讀工序流程,更有關鍵製作圖片輔助解說,還提供了賞食的意見,實用又輕鬆地學會製造麵包的技巧。書末附有製作麵包的述語作參考。
  

 

作者簡介
Grégoire Michaud 閔言樂



作者簡介



閔言樂


  他是一位屢獲大獎的烘焙師、國際糕餅評判,更是多本食譜的作者、言樂本身雖是瑞士人,卻擁有一顆熱愛香港的心。他的手藝始於La Pâtisserie Du Pont,並從學習中衍生成對烘焙的熱誠,接著在瑞士Lausanne Hotel School取得學位,並透過職業關係走遍全世界。言樂努力讓今日的餐桌上仍採用可靠食物和優質食材,他創辦了Bread Elements and Pastry Elements就堅持製造真正麵包和糕餅。
 

熱石上的麵包(中英對照)
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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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