The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time | 誠品線上

The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savoury Bakes, Every Time

內容簡介

內容簡介 「想了解並精進烘焙技術的人，必讀的一本書。」—— Tom Kerridge（英國米其林名廚）「既是深度大師課，也是創意實驗室，充滿啟發性。Matt Adlard 將烘焙的奧秘拆解得清晰且精準，他不只教你如何做成功，更告訴你背後的原理。」—— Helen Goh（知名烘焙大師、Ottolenghi 共同創作者）揭開專業人士的秘密，讓您每次烘焙都能達到完美境界。無論您是烘焙小白還是明星主廚，《烘焙的科學》（The Science of Baking）都是您在廚房裡的「最強作弊筆記」。暢銷書作家、自學起家的甜點主廚 Matt Adlard，將為您揭開那些人氣甜點背後的科學面紗，讓您在家就能做出驚豔全場的作品。書中收錄超過 50 款食譜——包括香草焦香巴斯克乳酪蛋糕、迷迭香佛卡夏、開心果橙香義式脆餅以及黑森林瑞士捲。搭配詳盡的步驟攝影，以及針對蛋糕裝飾、無麩質烘焙、完美酸種麵包的疑難排解指南。這本全方位的烘焙聖經，將滿足您對烘焙藝術與科學的所有探索。您將在書中發現：為什麼布朗尼會呈現濕潤、嚼勁或蓬鬆口感？如何烤出完美膨起的舒芙蕾與蛋白霜？發酵與含水量如何影響酸種麵包的組織？麵糰摺疊開酥的技巧，打造層次分明、金黃酥脆的可頌。深入食材的化學反應： 透過精細的插圖與顯微影像，學習如何掌控您的烤箱，解鎖關鍵技法，在自家廚房創造出無可比擬的風味與精緻質感。“An essential book for anyone looking to understand and improve their baking” Tom Kerridge“Part masterclass, part laboratory, and totally inspiring. Matt Adlard brings clarity and precision to the mysteries of baking, showing not just how to make something work, but why it works” Helen GohDiscover the secrets of the professionals to achieve perfect bakes, every timeWhether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard – bestselling author, self-taught baker, and pastry chef – demystifies the science behind your favourite bakes, so you can recreate them in your own kitchen with show-stopping results.With more than 50 recipes – including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll – plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking.Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen soufflés and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants.Dive into the chemistry of ingredients – with detailed illustrations and microscopic imagery – learn how to master your oven, and unlock essential techniques to create unbeatable flavour and finesse at home.

作者介紹

作者介紹 Matt AdlardMatt Adlard (@mattadlard) is a self-taught baker and pastry chef from Norwich, England. He’s been a judge on Food Network for Christmas Cookie Challenge, Chopped Sweets, and Food Network Challenge. Matt also hosted the Food Network US digital series Made for Two with the Topless Baker. He was most recently the resident judge on the UK’s Channel 4 cooking competition Beat the Chef. Through his Bake It Better blog as well as his Instagram, Facebook, and TikTok videos, Matt shares the basics to baking, how to transition to advanced skills, and how to become a pro-level baker. His debut cookbook Bake it Better was a Publisher’s Weekly bestseller.

商品規格

最佳賣點

最佳賣點 : 【烘焙理科生的最強作弊筆記！掌握原理，想失敗都難】不只教你做，更教你為什麼！百萬主廚 Matt Adlard 拆解烘焙科學，從巴斯克到可頌，透過顯微級影像與 50+ 必學食譜，教你精準掌控濕度與發酵。無論是新手或職人，都能掌握專業級秘密，每次出爐都是驚豔全場的完美神作！

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