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Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.
内容简介
This is the classic cookbook, in its entirety—all 524 recipes.
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
--it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
--it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's culinary repertoire-it adapts classical techniques, wherever possible, to modern American conveniences;
--it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
--it offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
作者简介
Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
Julia Child(1912-2004)是美国著名厨师,作家及电视节目主持人.她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》,和随后她的电视节目(其中最有名的为1963年首播的《法国厨师》)把法式烹饪介绍给美国大众.
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《The Secrets of Sourdough: From Starter to Loaf in 28 Days》 解锁自然发酵的奇妙世界:从培养酵头到烤出完美酸面包的28天精通指南 书籍概述 在当代烘焙领域,酸面包(Sourdough)无疑占据着核心地位。它不仅代表着一种古老、健康的制作工艺,更象征着对风味、质地和过程的深度追求。然而,对于许多渴望在家中复制出那标志性酸味、蜂窝状组织和酥脆外壳的烘焙爱好者来说,酸面包的制作过程往往充满了神秘和挫折感——酵头的培养、水合度的控制、发酵温度的把握,每一步都如同精密的科学实验。 《The Secrets of Sourdough: From Starter to Loaf in 28 Days》并非又一本简单的食谱集,而是一本系统化的、全方位的酸面包烘焙教科书。本书旨在消除制作酸面包的神秘感,将复杂的科学原理转化为可操作的日常步骤。作者以其深厚的面点学知识和多年的烘焙实践经验,构建了一个为期四周的渐进式学习计划,确保即便是初次接触酸面包的新手,也能在28天内建立起对酸面包制作的完整认知和扎实技能。 本书的核心特色 1. 酵头(Starter)的完整生命周期管理 成功的酸面包始于一个强健且活跃的酵头。本书将投入大量篇幅,详尽介绍如何从最基础的面粉和水开始,一步步培养出一个稳定的、具有强大升力和风味潜力的天然酵头。 第1-7天:启程与观察: 详细指导不同类型面粉(全麦、黑麦、白面)对酵头启动的影响,记录每日观察指标,如气泡产生、酸度变化和气味特征。 酵头的“健康”诊断: 教授如何识别酵头的活力高峰和低谷,并提供针对性的“喂养”策略(如1:1:1、1:2:2、1:3:3的喂养比例),以适应不同季节和环境温度。 长期维护与储存: 涵盖冰箱储存、冷冻休眠以及如何在需要时快速唤醒休眠酵头的实用技巧。 2. 渐进式的28天烘焙里程碑 本书的结构基于一个精心设计的28天时间表,将学习过程分解为易于消化的阶段,确保每一步的成功都为下一步打下坚实基础。 第一周:基础理论与水合度探索: 专注于理解面团的“触感”(Feel),从低水合度(65%)开始,学习基础的揉捏、折叠和基础发酵原理。 第二周:风味与发酵的深度控制: 引入中高水合度面团(75%),重点讲解冷发酵(Cold Retardation)对风味(酸度平衡)和面团处理(操作性)的决定性影响。 第三周:造型艺术与烤箱潜力: 深入探讨各种造型技巧(Bâtard, Boule, Oblong),以及如何通过精确的“预成型”(Preshape)和“最后发酵”(Final Proofing)来控制最终面包的张力(Tension)。 第四周:炉温、蒸汽与最终呈现: 揭示烤箱内部环境的秘密。详细解析蒸汽对形成酥脆外壳(Crust)和最大化膨胀(Oven Spring)的关键作用。教授使用荷兰锅、烤石板以及专业蒸汽系统的最佳实践。 3. 科学解析:烘焙中的生物化学 本书深入浅出地解释了酸面包背后的科学,使读者能够“思考”而非仅仅“跟随”食谱。 乳酸菌与醋酸菌的平衡: 解释这两种关键微生物如何共同作用,产生从温和的乳酸味到尖锐的醋酸味的丰富光谱,并教导读者如何通过喂养频率和温度来偏向期望的风味。 淀粉糊化与美拉德反应: 详尽阐述面团在高温下内部结构如何转化以及外壳颜色和风味形成的原因。 面筋网络强度: 阐释水合作用、揉捏(或折叠)如何构建面团中的蛋白质结构,以及为什么强壮的面筋是实现“大孔洞”(Open Crumb)的先决条件。 4. 突破性配方与进阶挑战 在掌握了基础的纯白酸面包(Pain au Levain)后,本书提供了一系列令人兴奋的进阶配方,鼓励读者拓展技能边界: 全麦高比例混合(Whole Grain Blends): 针对高比例(如50%以上)全麦粉的使用技巧,解决全麦面团容易坍塌的问题。 谷物与种子浸泡法(Soaker & Preferments): 如何预先处理谷物(如燕麦、亚麻籽)以增强口感,并介绍使用前发酵面团(Poolish, Biga)与天然酵母的混合发酵法。 风味注入: 介绍加入蜂蜜、啤酒、香料、干果和奶酪等配料时,如何调整水合度和发酵时间,以应对不同添加物对酵母活性的影响。 目标读者 渴望掌握天然酸面包制作核心技术的家庭烘焙爱好者。 经常因酵头不活跃或面团发酵失控而感到沮丧的烘焙新手。 希望从单纯的食谱模仿者转变为理解烘焙科学的进阶制作者。 总结 《The Secrets of Sourdough》承诺的不仅仅是一本食谱书,它是一份为期四周的、结构严谨的烘焙训练营。通过系统地学习酵头管理、面团处理、发酵控制和烤箱技术,读者将获得无可替代的信心和技术,最终烤制出超越期待的、拥有深厚风味和完美质地的自制酸面包。翻开这本书,您将开启一段通往烘焙艺术巅峰的实践之旅。