我的面包：革命的不工作，不知道的方法，15周年纪念版

English | September 17th, 2024 | ISBN: 132407650X | 240 pages | True EPUB | 73.27 MB

Named a Best Bread Cookbook by Food & Wine

Jim Lahey returns with a 15th-anniversary edition of his classic cookbook—featuring five unmissable new recipes.

The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn't be more simple, or the results more inspiring.

In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives—with minimal work.

中文|2024年9月17日|ISBN:132407650X|240页|True EPUB | 73.27 MB被《美食与美酒》评为最佳面包食谱 Jim Lahey带着他的经典食谱15周年纪念版回归，其中包括五个不容错过的新食谱。 备受赞誉的面包师Jim Lahey的面包秘诀在于缓慢发酵。正如他在2009年出版的经典烹饪书《我的面包》中所透露的那样，你总共需要五分钟的时间：将水、面粉、酵母和盐混合，然后让时间发挥魔力，不需要揉捏。无论是准备Lahey的基本面包还是一种变体——花生酱果冻面包、佩科里诺奶酪面包、培根卷、经典的意大利法棍面包——这个过程都再简单不过了，结果也再鼓舞人心了。 自《我的面包》出版以来的十五年里，不揉捏面包的技术一如既往地改变着生活。现在，Lahey重新审视了他心爱的食谱，并增加了五个从未出版过的食谱，包括开心果枸杞面包和一种在家制作潘科面包屑的万无一失的方法。为新一代重新包装的《我的面包》15周年纪念版一如既往地及时，并将以最少的工作量将好的面包制作带回我们的生活。

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