中文简介：

为家庭面包师举办的面包制作大师班，介绍用各种面粉（包括无麸质品种）制作的美味面包。

在《面包之书》中，法国知名面包店Maison Kayser的创始人、《法鲁斯面包制作书》的畅销书作者Éric Kayser让烘焙面包变得简单又有趣。

Kayser从面包制作的基本原理开始，提供了关于传统发面技术、面粉类型和基本成分的入门知识。每个配方都有简明易懂的说明，包括准备、打样和烘烤时间，以协助时间管理。循序渐进的摄影作品揭开了复杂的面包制作过程的神秘面纱，疑难部分还考虑到了常见的面包制作难题。

这本书收集了60种食谱，包括简单的面包店和国际主食；以传统谷物为特色的健康菜谱——从高蛋白扁豆和鹰嘴豆粉，到用小麦、荞麦、斯佩尔特小麦和黑麦制成的低麸质和无麸质品种，以及一系列令人垂涎的甜面包和奶油蛋卷。

英文简介：

A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties

In The Bread Book, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.

Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.

The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.