{"title":"Library","description":"\u003cp\u003eA catalogue of books I keep close and return to.\u003cbr\u003eI like rereading the same books at different stages of life. The words do not change, but my hands, my work, and my understanding do. Each return teaches me something I was not ready to see before.\u003c\/p\u003e","products":[{"product_id":"respectus-panis-revelation-d-une-panification-respectus-panis-revelation-of-a-breadmaking-process","title":"RESPECTUS PANIS, Révélation d’une panification","description":"\u003cblockquote\u003e\n\u003cp\u003eRevelation of a Breadmaking Process\n\u003cbr\u003eLes Ambassadeurs du Pain\n\u003cbr\u003ePublished 2017\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book became an important reference in the way I continue to understand bread.\u003c\/p\u003e\n\u003cp\u003eRespectus Panis translates loosely to “respect for bread.” But in practice, it is about respecting the entire process — the grain, the fermentation, the dough, and the limits of what should and should not be forced.\u003c\/p\u003e\n\u003cp\u003eThe method challenges modern baking habits that prioritise speed, volume, and control. Instead, it proposes a gentler approach: pure flour, reduced salt, minimal kneading, very low inoculation, and long fermentation.\u003c\/p\u003e\n\u003cp\u003eOver time, I came to see that this is not simply about doing less. It is about doing only what is necessary, with greater attention.\u003c\/p\u003e\n\u003cp\u003eFor me, this book remains a reference point — not only for technique, but for restraint, discipline, and respect for the craft.\u003c\/p\u003e","brand":"Les Ambassadeurs du Pain","offers":[{"title":"Default Title","offer_id":46753843314844,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-respectus-panis.png?v=1777206348"},{"product_id":"respectus-panis-ii-nutrition-sante-respectus-panis-ii-nutrition-and-health","title":"RESPECTUS PANIS II: Nutrition Santé","description":"\u003cblockquote\u003e\n\u003cp\u003eNutrition \u0026amp; Health\n\u003cbr\u003eLes Ambassadeurs du Pain\n\u003cbr\u003ePublished 2019\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis second volume continues the Respectus Panis method, but looks more closely at nutrition and health.\u003c\/p\u003e\n\u003cp\u003eThe book brings together breads developed through the Mondial du Pain, approached with a clearer nutritional intention — addressing areas such as cholesterol, diabetes, hypertension, and micronutrient balance, alongside ingredients such as matcha, spirulina, quinoa, legumes, seeds, and whole grains.\u003c\/p\u003e\n\u003cp\u003eWhat I find meaningful is that the book does not separate health from craft. The same principles remain: reduced intervention, long fermentation, minimal kneading, lower salt, and respect for the dough.\u003c\/p\u003e\n\u003cp\u003eFor me, Respectus Panis II is a reminder that bread can be more than a staple. It can be thoughtful, nourishing, and technically precise — shaped not only by flavour and texture, but also by responsibility.\u003c\/p\u003e","brand":"Les Ambassadeurs du Pain","offers":[{"title":"Default Title","offer_id":46753996963996,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-respectus-panis-II.png?v=1777206369"},{"product_id":"respectus-panis-iii-restauration-boulangere","title":"RESPECTUS PANIS III: Restauration Boulangère","description":"\u003cblockquote\u003e\n\u003cp\u003eBakery Catering\n\u003cbr\u003eLes Ambassadeurs du Pain\n\u003cbr\u003ePublished 2021\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis third volume extends the Respectus Panis approach beyond breadmaking and into how bread is used in service.\u003c\/p\u003e\n\u003cp\u003eThe work moves into composition — sandwiches, tartines, burgers, wraps, shared dishes, condiments, and bakery preparations built with the same principles of balance, restraint, and clarity.\u003c\/p\u003e\n\u003cp\u003eThe focus is not on adding more, but on understanding how each part comes together.\u003c\/p\u003e\n\u003cp\u003eFor me, this book shifts the perspective. It is no longer only about making good bread, but about understanding how bread is eaten, shared, and experienced.\u003c\/p\u003e\n\u003cp\u003eIt brings the craft closer to the shop floor — where bread becomes part of a meal, part of a system, and part of daily rhythm.\u003c\/p\u003e\n\u003cp\u003eA reminder that the work does not end at the oven.\u003c\/p\u003e","brand":"Les Ambassadeurs du Pain","offers":[{"title":"Default Title","offer_id":46754006630556,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-respectus-panis-III_2bd3b866-e7fc-4b6c-96e1-82e2867725b1.png?v=1777206889"},{"product_id":"野上智寬的麵包全圖解-26種麵團57種麵包","title":"野上智寬的麵包全圖解：26種麵團57種麵包","description":"\u003cblockquote\u003e\n\u003cp\u003eTomohiro Nogami\u003cbr\u003e野上智寬\u003cbr\u003ePublished 2018\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eI first came across Chef Nogami’s work early in my baking journey.\u003c\/p\u003e\n\u003cp\u003eAt that time, I was still building my understanding of Japanese bread, fermentation, dough handling, and the kind of details that separate ordinary bread from bread that people remember. His work gave me many references, not only for recipes, but for how a baker should observe.\u003c\/p\u003e\n\u003cp\u003ePublished in 2018, 野上智寬的麵包全圖解 is his later major publication after the 2006 book 名店麵包大公開. It brings together more than 30 years of experience through 26 doughs and 57 breads, with clear visual references, practical techniques, and key points behind the breads that made his name.\u003c\/p\u003e\n\u003cp\u003eWhat I value in this book is the clarity.\u003c\/p\u003e\n\u003cp\u003eIt does not only show the finished bread. It breaks down the process, the structure, the dough condition, the shaping, the baking, and the small decisions that happen before a bread becomes successful.\u003c\/p\u003e\n\u003cp\u003eFor me, this is not simply a recipe book.\u003c\/p\u003e\n\u003cp\u003eIt is a way to continue studying how Chef Nogami thinks — how he reads dough, builds structure, controls fermentation, and turns daily bread into something precise, consistent, and memorable.\u003c\/p\u003e\n\u003cp\u003eSome books inspire through imagination.\u003cbr\u003eThis one teaches through observation.\u003c\/p\u003e\n\u003cp\u003eThat is why it stays in my library. It reminds me that good bread is not created only at the end, when it comes out of the oven. It is built through every decision before that.\u003c\/p\u003e\n\u003cp\u003e我很早就在自己的烘焙路上接觸到野上師傅的作品。\u003c\/p\u003e\n\u003cp\u003e那時候，我還在慢慢建立自己對日本麵包、發酵、麵團操作，以及許多細節的理解。野上師傅的作品給了我很多參考，不只是配方上的參考，更是讓我看見一位麵包師應該如何觀察。\u003c\/p\u003e\n\u003cp\u003e這本《野上智寬的麵包全圖解》出版於 2018 年，是他繼 2006 年《名店麵包大公開》之後的重要著作。書中整理了他超過 30 年的職人經驗，包含 26 種麵團與 57 種麵包，透過清楚的圖片、技術重點與實作脈絡，呈現野上師傅那些「秒殺麵包」背後的關鍵。\u003c\/p\u003e\n\u003cp\u003e我覺得這本書有價值的地方，是它的清楚。\u003c\/p\u003e\n\u003cp\u003e它不是只給你看完成後的麵包，而是把過程、結構、麵團狀態、整形、烘烤，以及一個麵包成功以前的許多小判斷，都拆開來讓你看見。\u003c\/p\u003e\n\u003cp\u003e對我來說，這不只是一本配方書。\u003c\/p\u003e\n\u003cp\u003e它讓我繼續學習野上師傅的思考方式——如何觀察麵團、建立結構、控制發酵，並把日常麵包做得精準、穩定，也讓人記得。\u003c\/p\u003e\n\u003cp\u003e有些書是用想像力啟發人。\u003cbr\u003e這一本，是用觀察來教人。\u003c\/p\u003e\n\u003cp\u003e所以它一直留在我的書架上。它提醒我，好的麵包不是只在出爐那一刻才完成，而是在那之前的每一個判斷裡，一步一步被建立起來。\u003c\/p\u003e","brand":"Tomohiro Nogami 野上智寬","offers":[{"title":"Default Title","offer_id":46787120300188,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-nogami-2018.png?v=1779098587"},{"product_id":"西點麵包混搭風","title":"西點麵包混搭風","description":"\u003cblockquote\u003e\n\u003cp\u003eYukichi Matsubara\u003cbr\u003e松原裕吉\u003cbr\u003ePublished 2007\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eI first came across Chef Matsubara’s work early in my baking journey, when Japanese-style bakeries shaped many of my first impressions of bread.\u003c\/p\u003e\n\u003cp\u003ePublished in 2007, 西點麵包混搭風 carries a playful idea: bread does not always have to remain in the form we expect. A dough can move closer to pastry, dessert, or a small sweet piece, while still keeping the soul of bread.\u003c\/p\u003e\n\u003cp\u003eWhat stayed with me is that the creativity begins from the dough itself.\u003c\/p\u003e\n\u003cp\u003eBrioche dough brings richness. French bread dough gives a more rustic, honest bite. Croissant dough brings delicacy, layering, and structure. From there, the book moves into fermentation, starters, shaping, fillings, creams, chocolate, and Eastern ingredients.\u003c\/p\u003e\n\u003cp\u003eThe forms are charming — flowers, shells, boomerangs, crowns, snails — but beneath those playful shapes is a serious lesson. Before bread can become imaginative, the baker must first understand the character of each dough.\u003c\/p\u003e\n\u003cp\u003eWhen I look at this book now, I see it differently from when I was younger.\u003c\/p\u003e\n\u003cp\u003eBack then, it made bread feel exciting, free, and full of possibility. Today, it reminds me that innovation is not simply about adding more. It is about knowing the base well enough to let it become something else, without losing its identity.\u003c\/p\u003e\n\u003cp\u003eThat is why this book stays in my library. It captures a playful side of baking, but at its centre, it is still about craft.\u003c\/p\u003e\n\u003cp\u003e我很早就在自己的烘焙路上接觸到松原裕吉師傅的作品。那時候，日本風格的麵包店對我影響很深，也慢慢建立了我對麵包的第一層理解。\u003c\/p\u003e\n\u003cp\u003e這本《西點麵包混搭風》出版於 2007 年，書中的想法很有趣：麵包不一定只能停留在我們熟悉的樣子。麵團可以靠近西點、甜點，甚至成為一個小巧精緻的甜麵包，但它的靈魂仍然是麵包。\u003c\/p\u003e\n\u003cp\u003e讓我一直記得的是，這本書的創意是從麵團本身開始的。\u003c\/p\u003e\n\u003cp\u003e布里歐麵團帶來豐富感，法國麵包麵團保留樸實的咀嚼感，牛角麵包麵團則呈現層次、細緻與結構。從麵團開始，再延伸到發酵、種的運用、造型、內餡、克林姆、巧克力與東方素材。\u003c\/p\u003e\n\u003cp\u003e書裡的造型很討喜，有花朵、貝殼、迴力鏢、王冠、蝸牛等等。但在這些可愛的外形背後，其實有一個很重要的提醒：麵包要變得有想像力以前，必須先理解每一種麵團的個性。\u003c\/p\u003e\n\u003cp\u003e現在重新翻看這本書，感受和年輕時不一樣。\u003c\/p\u003e\n\u003cp\u003e以前看它，覺得麵包可以很自由、很好玩、充滿可能。現在看它，反而更覺得創新不是一直加東西，而是當你真正理解基礎後，讓麵團自然變成另一種表達，同時不失去原本的身份。\u003c\/p\u003e\n\u003cp\u003e所以這本書一直留在我的書架上。它記錄了麵包很有玩心的一面，但真正的核心，仍然是工藝。\u003c\/p\u003e","brand":"Yukichi Matsubara 松原裕吉","offers":[{"title":"Default Title","offer_id":46802367479964,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-matsubara-2007.png?v=1779098778"},{"product_id":"長時間發酵的理想麵包-pain-stock人氣排隊麵包店的營業配方","title":"長時間發酵的理想麵包：pain stock人氣排隊麵包店的營業配方","description":"\u003cblockquote\u003e\n\u003cp\u003eTetsuo Hirayama\n\u003cbr\u003e平山哲生\n\u003cbr\u003ePublished 2022\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eSome books teach recipes. This one teaches judgement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePain Stock\u003c\/em\u003e\u003c\/strong\u003e shows the quiet discipline behind Chef Tetsuo Hirayama’s bread — high hydration, low-temperature fermentation, liquid levain, starch behaviour, pH, folding, final proofing, scoring, and baking. The book begins with Pain Stock’s philosophy of making bread properly, without shortcuts, then shows how that philosophy is carried through every stage of production.\u003c\/p\u003e\n\u003cp\u003eWhat I find valuable is the way it connects technical thinking with the reality of a working bakery. It moves from Pain Stock’s signature pain au levain to French bread, hand-mixed rustic breads, pain de mie, Danish pastry, and the bakery’s all-star products, including the well-known mentaiko French bread.\u003c\/p\u003e\n\u003cp\u003eFor me, this is not only a book about long fermentation. It is a book about how to observe dough, protect moisture, build flavour slowly, and understand that deliciousness is never accidental.\u003c\/p\u003e\n\u003cp\u003eEvery bread has its own highest point. The baker’s work is to keep searching for it — through repetition, patience, and the humility to admit that bread can never be fully controlled.\u003c\/p\u003e\n\u003cp\u003e有些書教配方。這一本，教的是判斷。\u003c\/p\u003e\n\u003cp\u003e《長時間發酵的理想麵包》整理了平山哲生師傅在 Pain Stock 背後的麵包技術與思考——高含水量、低溫發酵、魯邦液種、澱粉、pH 值、排氣翻麵、最終發酵、割紋與烘烤。書一開始談的是 Pain Stock「不偷工減料地踏實製作」的理念，然後再把這份理念落實到每一個製作步驟裡。\u003c\/p\u003e\n\u003cp\u003e我覺得珍貴的地方，是它把技術思考和一家營業麵包店的日常連接在一起。從招牌 pain au levain，到法國麵包、手揉不整形麵包、吐司、丹麥麵包，再到店裡的全明星商品，包括代表性的明太子法國麵包。\u003c\/p\u003e\n\u003cp\u003e對我來說，這不只是一本關於長時間發酵的書。它談的是如何觀察麵團、保留水分、慢慢建立風味，也提醒我，美味從來不是偶然發生的。\u003c\/p\u003e\n\u003cp\u003e每一種麵包都有屬於自己的美味極致。麵包師的工作，就是透過重複、耐心，以及承認自己仍未完全理解麵包的謙卑，不斷去尋找那個位置。\u003c\/p\u003e","brand":"Tetsuo Hirayama 平山哲生","offers":[{"title":"Default Title","offer_id":46807382917276,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-pain-stock-2022.png?v=1779098557"},{"product_id":"日本人氣麵包店天然酵母的美味麵包物語-公開名店名師的配方-做法-整型-烤焙-等麵包絕技","title":"日本人氣麵包店天然酵母的美味麵包物語：公開名店名師的配方、做法、整型、烤焙...等麵包絕技","description":"\u003cblockquote\u003e\n\u003cp\u003eTamaki Jun\u003cbr\u003e玉木潤\u003cbr\u003ePublished 2009\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eI keep this book in my library not only for its recipes, but for the way it shows a baker thinking through bread.\u003c\/p\u003e\n\u003cp\u003eAlthough the title speaks about natural yeast, the book opens into something much wider. It records the bread world of Jun Tamaki — from French-style breads such as baguette, pain rustique, pain de campagne and rye bread, to viennoiserie such as brioche, kouglof, croissant and kouign-amann.\u003c\/p\u003e\n\u003cp\u003eWhat makes this book valuable to me is its sense of progression.\u003c\/p\u003e\n\u003cp\u003eIt begins with basic doughs, then shows how those doughs can be extended into many different products. A baguette dough is not only a baguette. A country bread dough does not belong to only one shape. With different ingredients, fillings, shaping methods and baking approaches, the same foundation can take on many expressions.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking has stayed with me.\u003c\/p\u003e\n\u003cp\u003eA baker should not only collect recipes. We need to understand how a dough behaves, how far it can be taken, and how small changes in fermentation, flour, shaping or filling can alter the final bread.\u003c\/p\u003e\n\u003cp\u003eThe book also includes notes on levain, fillings, flour, and how to judge French bread. I find those sections especially important because they move beyond appearance. Bread is not only about making something that looks correct. It is about learning how to recognise quality.\u003c\/p\u003e\n\u003cp\u003eTo me, this book is a record of Japanese boulangerie thinking: precise, practical, creative, and still very close to the hands of the baker.\u003c\/p\u003e\n\u003cp\u003eIt reminds me that one good basic dough can become many things, as long as the baker keeps observing.\u003c\/p\u003e\n\u003cp\u003e我把這本書留在書架上，不只是因為裡面的配方。\u003c\/p\u003e\n\u003cp\u003e對我來說，它更像是在呈現一位麵包師如何透過麵包思考。\u003c\/p\u003e\n\u003cp\u003e雖然書名提到天然酵母，但這本書的內容其實比天然酵母更寬。它記錄的是玉木潤師傅的麵包世界——從 baguette、pain rustique、pain de campagne、黑麥麵包等法式麵包，到 brioche、kouglof、croissant、kouign-amann 等維也納甜麵包。\u003c\/p\u003e\n\u003cp\u003e這本書對我有價值的地方，是它有一種清楚的延伸方式。\u003c\/p\u003e\n\u003cp\u003e它從基礎麵團開始，再慢慢發展出不同的變化。Baguette 的麵團不只是 baguette。鄉村麵包的麵團，也不只屬於某一種形狀。當食材、餡料、整形方式和烘烤方式改變，同一個基礎麵團也可以有很多不同的表現。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式，一直留在我心裡。\u003c\/p\u003e\n\u003cp\u003e麵包師不應該只是收集配方。我們更需要理解一個麵團的性格，它可以被帶到哪裡，發酵、麵粉、整形、餡料這些細微的變化，又會如何改變最後的麵包。\u003c\/p\u003e\n\u003cp\u003e書裡也有關於 levain、餡料、麵粉，以及如何判斷法式麵包的內容。這些部分對我來說特別有意義，因為它不只是停留在外形。麵包不是做出一個看起來正確的成品而已，更重要的是學會辨認品質。\u003c\/p\u003e\n\u003cp\u003e對我來說，這本書像是一份日本 boulangerie 思考方式的紀錄：精準、實用、有創意，同時又非常貼近麵包師的雙手。\u003c\/p\u003e\n\u003cp\u003e它提醒我，只要麵包師持續觀察，一個好的基礎麵團，其實可以變成很多東西。\u003c\/p\u003e","brand":"Tamaki Jun 玉木潤","offers":[{"title":"Default Title","offer_id":46869956657308,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-tamaki-jun-2009.png?v=1779082291"},{"product_id":"無法忘懷的樸實滋味-京都人氣麵包-たま木亭-烘焙食譜集","title":"無法忘懷的樸實滋味：京都人氣麵包「たま木亭」烘焙食譜集","description":"\u003cblockquote\u003e\n\u003cp\u003eTamaki Jun\u003cbr\u003e玉木潤\u003cbr\u003ePublished 2018\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book feels very close to the rhythm of an actual bakery.\u003c\/p\u003e\n\u003cp\u003eIt is not a book that only shows beautiful finished bread. It lets me see how a baker builds from the inside: the dough, the fillings, the variations, the small adjustments, and the way one idea can slowly become many products.\u003c\/p\u003e\n\u003cp\u003eWhat I like about this book is its practical structure.\u003c\/p\u003e\n\u003cp\u003eIt begins with the foundations — flour, levain, yeast, fillings and technical notes — then moves into different base breads such as country bread, brioche, baguette, double-autolyse baguette, toast, pain de mie, wholewheat bread and hojicha bread.\u003c\/p\u003e\n\u003cp\u003eFrom there, each base continues to grow.\u003c\/p\u003e\n\u003cp\u003eThat is what makes the book interesting to me.\u003c\/p\u003e\n\u003cp\u003eIt is not only saying, “Here is a recipe.”\u003cbr\u003eIt is showing, “Here is a system.”\u003c\/p\u003e\n\u003cp\u003eIn a real bakery, this way of thinking matters. A good dough should be able to carry more than one expression. It can become plain, filled, savoury, sweet, soft, rustic, or more refined. The baker’s work is to understand the foundation deeply enough to know how far it can go.\u003c\/p\u003e\n\u003cp\u003eI also like that the book carries the feeling of a bakery with its own identity. Tamaki-tei is not presented as a trend, but as a place with its own flavour, its own rhythm, and its own way of arranging bread.\u003c\/p\u003e\n\u003cp\u003eFor me, this book belongs in my library because it shows how ideas become a bakery language.\u003c\/p\u003e\n\u003cp\u003eNot by making everything complicated.\u003c\/p\u003e\n\u003cp\u003eBut by taking the basics seriously, then allowing them to grow into something of their own.\u003c\/p\u003e\n\u003cp\u003e這本書給我的感覺，很接近一間真正麵包店每天工作的節奏。\u003c\/p\u003e\n\u003cp\u003e它不是只把漂亮的成品放出來給你看，而是讓我看到一位麵包師如何從裡面建立麵包：麵團、餡料、變化、細節調整，還有一個想法如何慢慢變成不同的產品。\u003c\/p\u003e\n\u003cp\u003e我喜歡這本書的地方，是它的結構很實際。\u003c\/p\u003e\n\u003cp\u003e它先從麵粉、魯邦種、酵母、餡料和技術小提醒開始，再進入不同的基礎麵包，例如鄉村麵包、布里歐、法式長棍、二次自解法棍、吐司、龐多米、全麥麵包、焙茶麵包等。\u003c\/p\u003e\n\u003cp\u003e然後，每一個基礎又繼續長出不同的變化。\u003c\/p\u003e\n\u003cp\u003e這一點很吸引我。\u003c\/p\u003e\n\u003cp\u003e它不是單純告訴你：「這是一個配方。」\u003cbr\u003e它更像是在告訴你：「這是一套系統。」\u003c\/p\u003e\n\u003cp\u003e在真正的麵包店裡，這種思考很重要。一個好的麵團，應該不只可以做成一個產品。它可以是原味的、帶餡的、鹹的、甜的、柔軟的、樸實的，也可以變得更精緻。\u003c\/p\u003e\n\u003cp\u003e麵包師的工作，是先把基礎理解得足夠深，才知道它還能走到哪裡。\u003c\/p\u003e\n\u003cp\u003e我也喜歡這本書裡那種「一家店自己的個性」。たま木亭不是被呈現成一個流行，而是一間有自己味道、自己節奏、自己麵包排列方式的店。\u003c\/p\u003e\n\u003cp\u003e所以這本書留在我的 library 裡，不只是因為它有很多配方。\u003c\/p\u003e\n\u003cp\u003e它讓我看到，一間麵包店的語言，是怎樣被建立出來的。\u003c\/p\u003e\n\u003cp\u003e不是把事情做得很複雜。\u003c\/p\u003e\n\u003cp\u003e而是先把基礎看得很重，然後讓它慢慢長出自己的樣子。\u003c\/p\u003e","brand":"Tamaki Jun 玉木潤","offers":[{"title":"Default Title","offer_id":46869969567900,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-tamaki-jun-2021.png?v=1779098526"},{"product_id":"挑戰麵包的無限可能-日本人氣名店train-bleu的極致風味47款","title":"挑戰麵包的無限可能：日本人氣名店TRAIN BLEU的極致風味47款","description":"\u003cblockquote\u003e\n\u003cp\u003eTadashi Naruse\u003cbr\u003e成瀨正\u003cbr\u003ePublished 2011\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book has a different kind of energy.\u003c\/p\u003e\n\u003cp\u003eIt is not quiet in the same way as some Japanese bread books. It feels more direct, more ambitious — like a baker asking how far bread can go when flavour, texture, layering and technique are all pushed with seriousness.\u003c\/p\u003e\n\u003cp\u003eTRAIN BLEU is a well-known bakery from Hida Takayama, and this book gathers 47 recipes from the shop, ranging from rustic baguettes and grain breads to croissants, Danish pastries, cakes and other creative breads.\u003c\/p\u003e\n\u003cp\u003eWhat interests me is the range.\u003c\/p\u003e\n\u003cp\u003eThere are breads that look simple, but depend heavily on fermentation, chew and crust.\u003cbr\u003eThere are laminated products where precision becomes flavour.\u003cbr\u003eThere are also more creative items where the personality of the bakery begins to show.\u003c\/p\u003e\n\u003cp\u003eFor me, this book is not only about learning individual formulas. It is about seeing how a bakery builds its reputation through consistency, detail and a very clear standard.\u003c\/p\u003e\n\u003cp\u003eTadashi Naruse’s background gives the book even more weight. He is the chef-owner of TRAIN BLEU, the fourth generation of a bread-making family from Takayama. In 2005, he represented Japan as team captain at the Coupe du Monde de la Boulangerie, where the Japanese team achieved third place overall.\u003c\/p\u003e\n\u003cp\u003eThat kind of journey speaks to me.\u003c\/p\u003e\n\u003cp\u003eA bakery can be in a small town and still carry a world-class standard.\u003cbr\u003eA product can look humble, but the work behind it can be extremely deep.\u003cbr\u003eA baker does not need to chase noise if the bread itself has enough conviction.\u003c\/p\u003e\n\u003cp\u003eThis book reminds me that bread has no fixed ceiling.\u003c\/p\u003e\n\u003cp\u003eThe basics must be strong.\u003cbr\u003eThe technique must be precise.\u003cbr\u003eBut after that, there is still room to challenge, to refine, and to push flavour further.\u003c\/p\u003e\n\u003cp\u003e這本書有一種不一樣的力量。\u003c\/p\u003e\n\u003cp\u003e它不像有些日本麵包書那樣安靜、內斂。它給我的感覺更直接，也更有企圖心。好像一位麵包師一直在問：如果把風味、口感、層次和技術都認真推到更高的位置，麵包還可以走到哪裡？\u003c\/p\u003e\n\u003cp\u003eTRAIN BLEU 是日本飛驒高山的人氣名店，而這本書收錄了店裡 47 款麵包食譜，內容從外表樸實、口感有嚼勁的長棍麵包與雜糧麵包，到可頌、丹麥麵包、蛋糕與其他創意麵包。\u003c\/p\u003e\n\u003cp\u003e我覺得這本書吸引我的地方，是它的範圍很廣。\u003c\/p\u003e\n\u003cp\u003e有些麵包看起來很簡單，但真正的重點在發酵、咀嚼感和外皮。\u003cbr\u003e有些是層層堆疊的酥皮產品，精準本身就會變成風味。\u003cbr\u003e也有一些更有創意的品項，讓你看到一家麵包店自己的個性。\u003c\/p\u003e\n\u003cp\u003e所以這本書對我來說，不只是一本學配方的書。\u003c\/p\u003e\n\u003cp\u003e它更像是在讓我看見，一間麵包店如何用穩定、細節和標準，慢慢建立自己的名聲。\u003c\/p\u003e\n\u003cp\u003e成瀨正師傅的背景，也讓這本書更有重量。他是 TRAIN BLEU 的經營者兼主廚，出生於岐阜縣高山市，是創業於大正元年的麵包工廠第四代傳人。2005 年，他以日本代表隊隊長身分參加世界盃麵包大賽，並獲得總成績第三名。\u003c\/p\u003e\n\u003cp\u003e這樣的經歷，對我來說很有意思。\u003c\/p\u003e\n\u003cp\u003e一間麵包店可以開在小鎮，卻有世界級的標準。\u003cbr\u003e一個產品可以看起來樸實，但背後的技術可以很深。\u003cbr\u003e一位麵包師不一定要追求很大的聲量，只要麵包本身有足夠的說服力。\u003c\/p\u003e\n\u003cp\u003e這本書提醒我，麵包沒有真正的盡頭。\u003c\/p\u003e\n\u003cp\u003e基礎要穩。\u003cbr\u003e技術要準。\u003cbr\u003e但在這之後，還有很多空間可以挑戰、修正、推進，讓風味走得更遠。\u003c\/p\u003e","brand":"Tadashi Naruse 成瀨正","offers":[{"title":"Default Title","offer_id":46869983264924,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-naruse-2011.png?v=1779098493"},{"product_id":"全世界都來排隊的鄉下麵包店-星級麵包職人的工作祕方","title":"全世界都來排隊的鄉下麵包店：星級麵包職人的工作祕方","description":"\u003cblockquote\u003e\n\u003cp\u003eTadashi Naruse\u003cbr\u003e成瀨正\u003cbr\u003ePublished 2018\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book is not really about recipes.\u003c\/p\u003e\n\u003cp\u003eIt is about the work behind a bakery.\u003c\/p\u003e\n\u003cp\u003eAfter reading Tadashi Naruse’s recipe book from TRAIN BLEU, this book feels like entering another layer of his world. Instead of only showing the breads, it speaks about the thinking, discipline, setbacks, staff, hometown, and daily decisions behind a bakery that people travel to visit.\u003c\/p\u003e\n\u003cp\u003eTRAIN BLEU is located in Hida Takayama, far from the centre of Tokyo or Osaka. That alone makes this book meaningful to me. It shows that a bakery does not need to be in a big city to hold a high standard. If the bread is strong enough, and the belief behind it is clear enough, people will come.\u003c\/p\u003e\n\u003cp\u003eWhat stays with me is his way of looking at work.\u003c\/p\u003e\n\u003cp\u003eThere is no such thing as “simple work.”\u003cbr\u003eThe baker has to observe carefully.\u003cbr\u003eThe routine must not become careless.\u003cbr\u003eThe bakery must continue improving, even after people already recognise it.\u003c\/p\u003e\n\u003cp\u003eNaruse’s journey also carries weight. He came from a long-established bread-making family in Takayama, later opened TRAIN BLEU, represented Japan at the Coupe du Monde de la Boulangerie in 2005, and later guided the Japanese team as supervisor in 2012.\u003c\/p\u003e\n\u003cp\u003eBut what I find most important is not only the competition record.\u003c\/p\u003e\n\u003cp\u003eIt is the attitude behind it.\u003c\/p\u003e\n\u003cp\u003eThis book reminds me that a bakery is built by bread, but also by people, habits, responsibility, and the willingness to keep going through difficult periods.\u003c\/p\u003e\n\u003cp\u003eFor me, it belongs in my library because it speaks to the life of a baker beyond the bench.\u003c\/p\u003e\n\u003cp\u003eNot only how to make bread.\u003c\/p\u003e\n\u003cp\u003eBut how to keep becoming someone worthy of making it.\u003c\/p\u003e\n\u003cp\u003e這本書其實不是一本真正意義上的配方書。\u003c\/p\u003e\n\u003cp\u003e它談的是一間麵包店背後的工作。\u003c\/p\u003e\n\u003cp\u003e讀過成瀨正師傅 TRAIN BLEU 的配方書之後，再看這本書，感覺像是進入了另一個層次。它不只是讓你看見麵包，而是讓你看到一家麵包店背後的思考、要求、挫折、員工、故鄉，以及每天累積下來的判斷。\u003c\/p\u003e\n\u003cp\u003eTRAIN BLEU 開在飛驒高山，不是在東京，也不是大阪。這一點對我來說很有意思。它讓我看到，一間麵包店不一定要開在大城市，才可以擁有很高的標準。只要麵包本身夠有力量，背後的信念夠清楚，人自然會願意走過來。\u003c\/p\u003e\n\u003cp\u003e這本書讓我記得的，是成瀨師傅看待工作的方式。\u003c\/p\u003e\n\u003cp\u003e沒有一件工作是「只是簡單的工作」。\u003cbr\u003e麵包師必須仔細觀察。\u003cbr\u003e每天重複的事情，也不能因為熟悉而變得隨便。\u003cbr\u003e即使已經被很多人認可，麵包店還是要繼續進步。\u003c\/p\u003e\n\u003cp\u003e成瀨師傅的經歷也讓這本書更有重量。他來自高山一個歷史悠久的麵包製造家庭，後來開設 TRAIN BLEU。2005 年，他代表日本參加世界盃麵包大賽，並獲得總成績第三名；2012 年，他也以監督身份帶領日本團隊參賽並獲得優勝。\u003c\/p\u003e\n\u003cp\u003e但對我來說，最重要的不只是比賽成績。\u003c\/p\u003e\n\u003cp\u003e而是成績背後的態度。\u003c\/p\u003e\n\u003cp\u003e這本書提醒我，一間麵包店是靠麵包建立起來的，但它也同時靠人、習慣、責任感，以及在困難時期仍然願意走下去的力量建立起來。\u003c\/p\u003e\n\u003cp\u003e所以這本書會留在我的 library 裡，因為它談的是工作台以外的麵包師人生。\u003c\/p\u003e\n\u003cp\u003e不只是怎樣把麵包做好。\u003c\/p\u003e\n\u003cp\u003e也是怎樣讓自己，慢慢成為配得上做好麵包的人。\u003c\/p\u003e","brand":"Tadashi Naruse 成瀨正","offers":[{"title":"Default Title","offer_id":46870126559388,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-naruse-2018.png?v=1779098472"},{"product_id":"日本名店主廚傳授-蔬菜麵包教科書","title":"日本名店主廚傳授：蔬菜麵包教科書","description":"\u003cblockquote\u003e\n\u003cp\u003eMasahiko Yoneyama\u003cbr\u003e米山雅彥\u003cbr\u003ePublished 2014\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book makes me look at vegetables differently.\u003c\/p\u003e\n\u003cp\u003eIn bread, vegetables are often treated as toppings, colours, or something added to make a product feel healthier. But in this book, vegetables are not secondary. They are the starting point.\u003c\/p\u003e\n\u003cp\u003eMasahiko Yoneyama, chef of painduce, approaches vegetable bread with a very clear idea: the character of the vegetable should come first. Its flavour, colour, shape, texture and even lightness are all part of what the bread should express.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking is important to me.\u003c\/p\u003e\n\u003cp\u003eA vegetable bread should not simply be bread with vegetables placed on top. The dough, filling, sauce and baking method all have to support the ingredient. Even the way a vegetable is cut can change how the final bread tastes.\u003c\/p\u003e\n\u003cp\u003eWhat I like about this book is its sensitivity to balance.\u003c\/p\u003e\n\u003cp\u003eSome vegetables are bold. Some are quiet. Some give sweetness, some give moisture, some bring bitterness, earthiness, colour or fragrance. A baker has to understand these differences, then decide how much to show and how much to hold back.\u003c\/p\u003e\n\u003cp\u003eFor me, this book is not only useful for recipes. It reminds me that ingredients have their own voice.\u003c\/p\u003e\n\u003cp\u003eThe baker’s job is not always to make the bread louder.\u003c\/p\u003e\n\u003cp\u003eSometimes, it is to listen carefully enough so the ingredient can speak clearly.\u003c\/p\u003e\n\u003cp\u003e這本書讓我用另一種方式看待蔬菜。\u003c\/p\u003e\n\u003cp\u003e在麵包裡，蔬菜常常只是被當成配料、顏色，或是讓產品看起來比較健康的元素。但在這本書裡，蔬菜不是配角，而是麵包一開始的出發點。\u003c\/p\u003e\n\u003cp\u003epainduce 主廚米山雅彥師傅對蔬菜麵包有一個很清楚的想法：蔬菜本身的個性應該被放在第一位。它的味道、顏色、形狀、口感，甚至清淡的部分，都應該成為麵包想表達的東西。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式，對我很重要。\u003c\/p\u003e\n\u003cp\u003e蔬菜麵包不應該只是把蔬菜放在麵包上面而已。麵團、餡料、醬料和烘烤方式，都必須一起去配合那個食材。甚至只是切法不同，也會改變最後吃起來的感覺。\u003c\/p\u003e\n\u003cp\u003e我喜歡這本書的地方，是它對「平衡」很敏感。\u003c\/p\u003e\n\u003cp\u003e有些蔬菜很強烈，有些蔬菜很安靜。有些帶來甜味，有些帶來水分，有些帶來苦味、泥土氣息、顏色或香氣。麵包師必須理解這些差別，才知道什麼時候要讓它更突出，什麼時候要收斂一點。\u003c\/p\u003e\n\u003cp\u003e對我來說，這本書不只是用來看配方。\u003c\/p\u003e\n\u003cp\u003e它提醒我，食材本身也有自己的聲音。\u003c\/p\u003e\n\u003cp\u003e麵包師的工作，不一定是把麵包做得更複雜、更強烈。\u003c\/p\u003e\n\u003cp\u003e有時候，是要足夠安靜地聽，讓食材自己說話。\u003c\/p\u003e","brand":"Masahiko Yoneyama 米山雅彥","offers":[{"title":"Default Title","offer_id":46870128558236,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-painduce-2014.png?v=1779098452"},{"product_id":"名店麵包大公開","title":"名店麵包大公開","description":"\u003cblockquote\u003e\n\u003cp\u003eTomohiro Nogami\u003cbr\u003e野上智寬\u003cbr\u003ePublished 2006\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book belongs to an earlier part of my baking journey.\u003c\/p\u003e\n\u003cp\u003eWhen I first encountered Chef Nogami’s work, I was still learning how to understand bread through my eyes and hands — not only by reading formulas, but by watching how dough moves, how it is folded, rounded, scored, shaped and baked.\u003c\/p\u003e\n\u003cp\u003ePublished in 2006, 名店麵包大公開 felt very important to me because it made technique visible. The book came with a DVD, and that mattered at the time. To be able to see the movement of a baker’s hands, the condition of the dough, the rhythm of each step — these were things that words alone could not fully explain.\u003c\/p\u003e\n\u003cp\u003eThe book covers different doughs and many styles of bread, from soft breads and toast to laminated dough, French bread, natural starter breads and decorative bread. But what stayed with me was not only the variety.\u003c\/p\u003e\n\u003cp\u003eIt was the way Chef Nogami treated bread as something that needed to be understood step by step.\u003c\/p\u003e\n\u003cp\u003eBefore I could develop my own ideas, I needed references like this. Books that did not only show the final product, but showed the process behind it. How to prepare. How to judge. How to avoid mistakes. How to repeat something until the hands begin to understand.\u003c\/p\u003e\n\u003cp\u003eFor me, this book is connected to the beginning of learning seriously.\u003c\/p\u003e\n\u003cp\u003eIt reminds me of a time when every page felt like a door into a wider bread world. Japanese-style bread, natural starters, practical shop breads, visual learning — all of these became part of how I slowly built my foundation.\u003c\/p\u003e\n\u003cp\u003eThat is why this book stays in my library.\u003c\/p\u003e\n\u003cp\u003eNot because I still look at bread in exactly the same way.\u003c\/p\u003e\n\u003cp\u003eBut because it records one of the books that helped me begin to see.\u003c\/p\u003e\n\u003cp\u003e這本書屬於我烘焙路上比較早期的記憶。\u003c\/p\u003e\n\u003cp\u003e剛開始接觸野上師傅作品的時候，我還在學習怎樣用眼睛和雙手去理解麵包。不只是看配方，而是去看麵團怎樣移動，怎樣翻麵、滾圓、割線、整形，最後怎樣進入烘烤。\u003c\/p\u003e\n\u003cp\u003e這本《名店麵包大公開》出版於 2006 年，對當時的我來說很重要，因為它把技術變得看得見。書裡附有 DVD，這一點在那個時候很有價值。能夠看到麵包師手上的動作、麵團的狀態、每一個步驟的節奏，是單靠文字很難完全理解的。\u003c\/p\u003e\n\u003cp\u003e書中包含不同的麵團與許多麵包類型，從軟式麵包、吐司、裹油類、法國麵包、天然酵母麵包，到裝飾麵包。但真正留在我心裡的，不只是種類很多。\u003c\/p\u003e\n\u003cp\u003e而是野上師傅看待麵包的方式。\u003c\/p\u003e\n\u003cp\u003e他讓我感覺到，麵包是需要一步一步去理解的。\u003c\/p\u003e\n\u003cp\u003e在我還沒有發展出自己的想法以前，我很需要這樣的參考。它不是只給你看完成品，而是把完成品背後的過程也呈現出來。怎樣準備，怎樣判斷，怎樣避免錯誤，怎樣一次又一次重複，直到雙手慢慢理解。\u003c\/p\u003e\n\u003cp\u003e對我來說，這本書和「開始認真學麵包」這件事很有關係。\u003c\/p\u003e\n\u003cp\u003e它提醒我，那個時候每翻一頁，都像是打開一個更大的麵包世界。日本麵包、天然酵母、實際店鋪裡會販售的產品、用圖像學技術——這些都慢慢成為我基礎的一部分。\u003c\/p\u003e\n\u003cp\u003e所以這本書一直留在我的書架上。\u003c\/p\u003e\n\u003cp\u003e不是因為我現在看麵包的方式，和當年完全一樣。\u003c\/p\u003e\n\u003cp\u003e而是因為它記錄了其中一本，曾經幫助我開始看懂麵包的書。\u003c\/p\u003e","brand":"Tomohiro Nogami 野上智寬","offers":[{"title":"Default Title","offer_id":46870139109532,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-nogami-2006.png?v=1779099099"},{"product_id":"麵包烘焙教科書","title":"麵包烘焙教科書","description":"\u003cblockquote\u003e\n\u003cp\u003eTakaaki Nishikawa\u003cbr\u003e西川功晃\u003cbr\u003ePublished 2005\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eWhat interests me about this book is not only the recipes, but the way it shows how a bakery can be built from a few essential breads.\u003c\/p\u003e\n\u003cp\u003eThe breads come from Boulangerie Comme Chinois in Kobe, a city often associated with bread culture in Japan. In the book, seven classic basic breads form the starting point, and from these doughs, the shop’s wider range begins to grow.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking is important to me.\u003c\/p\u003e\n\u003cp\u003eA bakery does not always need many different doughs to have depth. Sometimes, what matters more is whether the foundation is clear enough, stable enough, and flexible enough to carry many expressions.\u003c\/p\u003e\n\u003cp\u003eThis book reminds me to look carefully at the base.\u003c\/p\u003e\n\u003cp\u003eA dough is not only a formula. It is a direction. From one foundation, the baker can decide whether the bread becomes simple, savoury, soft, rustic, or more expressive. But if the base is weak, every variation after that becomes weak too.\u003c\/p\u003e\n\u003cp\u003eWhat I like is that the book does not separate “basic bread” from “creative bread” too much. It shows that creativity often begins from understanding the ordinary things properly.\u003c\/p\u003e\n\u003cp\u003eFor me, this book stays in my library because it reminds me how a bakery’s range is built.\u003c\/p\u003e\n\u003cp\u003eNot by adding endlessly.\u003c\/p\u003e\n\u003cp\u003eBut by knowing which foundations are worth returning to.\u003c\/p\u003e\n\u003cp\u003e這本書讓我感興趣的，不只是裡面的配方，而是它讓我看到一間麵包店可以如何從幾款重要的基本麵包開始建立起來。\u003c\/p\u003e\n\u003cp\u003e書中的麵包來自日本神戶的 Boulangerie Comme Chinois。神戶本來就是日本很有麵包文化的城市，而這本書以店裡七款經典基本麵包作為出發點，再從這些麵團延伸出店內更多的產品。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式，對我很重要。\u003c\/p\u003e\n\u003cp\u003e一間麵包店不一定需要很多很多種麵團，才會有深度。有時候，更重要的是基礎是否清楚、穩定，並且足夠有延展性，可以承載不同的表現。\u003c\/p\u003e\n\u003cp\u003e這本書提醒我，要更仔細地看待基礎。\u003c\/p\u003e\n\u003cp\u003e一個麵團不只是一個配方。它其實是一個方向。從同一個基礎開始，麵包師可以決定它最後是簡單的、鹹味的、柔軟的、樸實的，還是更有表現力的。但如果基礎本身不夠好，後面的變化也很難真正成立。\u003c\/p\u003e\n\u003cp\u003e我喜歡這本書的地方，是它沒有把「基本麵包」和「創意麵包」分得太開。\u003c\/p\u003e\n\u003cp\u003e它讓我看到，很多創意其實是從真正理解普通的東西開始的。\u003c\/p\u003e\n\u003cp\u003e所以這本書會留在我的 library 裡，因為它提醒我，一間麵包店的產品線是怎樣被建立起來的。\u003c\/p\u003e\n\u003cp\u003e不是一直往上加東西。\u003c\/p\u003e\n\u003cp\u003e而是知道哪些基礎，值得一次又一次回去。\u003c\/p\u003e","brand":"Takaaki Nishikawa 西川功晃","offers":[{"title":"Default Title","offer_id":46870544154780,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-nishikawa-2005.png?v=1779102464"},{"product_id":"pain-des-philosophes-パン-デ-フィロゾフ-榎本-哲がつくる食事パン","title":"Pain des Philosophes パン デ フィロゾフ 榎本 哲がつくる食事パン","description":"\u003cblockquote\u003e\n\u003cp\u003eTetsu Enomoto\u003cbr\u003e榎本哲\u003cbr\u003ePublished 2024\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book feels very close to the way I like to think about bread.\u003c\/p\u003e\n\u003cp\u003eIt is not only asking, “What is the recipe?”\u003cbr\u003eIt is asking, “What kind of flavour and texture do I want to create — and what should I do to reach it?”\u003c\/p\u003e\n\u003cp\u003eThat question is important to me.\u003c\/p\u003e\n\u003cp\u003eIn breadmaking, technique should not exist by itself. Fermentation, hydration, yudane, levain, flour choice, mixing, baking — all these decisions should serve the final eating experience. A baker should not use a method just because it looks interesting. The method has to answer the bread.\u003c\/p\u003e\n\u003cp\u003ePain des Philosophes is known for a very thoughtful approach to meal breads. Through Akira Enomoto’s work, this book shows bread as something that belongs on the table, beside food, wine, cheese, butter, or a simple daily meal.\u003c\/p\u003e\n\u003cp\u003eWhat interests me is the way he combines techniques that are not always placed together. The Alpha Baguette, for example, brings yudane into a baguette to create more sweetness and a mochi-like texture. It is not innovation for decoration. It is innovation with a clear reason.\u003c\/p\u003e\n\u003cp\u003eThat way of thinking stays with me.\u003c\/p\u003e\n\u003cp\u003eA bread can look simple, but the thinking behind it can be very deep. If the baker understands the final taste clearly, then every step has meaning.\u003c\/p\u003e\n\u003cp\u003eFor me, this book belongs in my library because it reminds me to begin from eating.\u003c\/p\u003e\n\u003cp\u003eNot from technique first.\u003c\/p\u003e\n\u003cp\u003eBut from the bread I want people to feel, chew, remember, and return to.\u003c\/p\u003e\n\u003cp\u003e這本書很接近我喜歡思考麵包的方式。\u003c\/p\u003e\n\u003cp\u003e它問的不是單純一句：「配方是什麼？」\u003cbr\u003e而是：「我想做出什麼樣的風味和口感？那我應該用什麼方法去達到它？」\u003c\/p\u003e\n\u003cp\u003e這個問題，對我很重要。\u003c\/p\u003e\n\u003cp\u003e在麵包裡，技術不應該只是單獨存在。發酵、含水、湯種、魯邦、麵粉選擇、攪拌、烘烤——這些決定都應該服務於最後吃起來的感受。麵包師不應該只是因為一個方法看起來特別，就去使用它。方法必須回答麵包本身的需要。\u003c\/p\u003e\n\u003cp\u003ePain des Philosophes 是東京神樂坂很受關注的麵包店，而榎本哲師傅的作品，讓我看到食事麵包可以如何真正回到餐桌上。它不是只為了單獨被欣賞，而是可以和料理、酒、起司、奶油，或者一餐簡單的日常飲食一起存在。\u003c\/p\u003e\n\u003cp\u003e我感興趣的，是他把一些原本不一定會放在一起的技術重新組合。像 Alpha Baguette，把湯種的概念帶入法國長棍裡，讓麵包有更多甜味，也帶出更有彈性的口感。這不是為了裝飾而創新，而是有理由的創新。\u003c\/p\u003e\n\u003cp\u003e這樣的思考方式會留在我心裡。\u003c\/p\u003e\n\u003cp\u003e一個麵包可以看起來很簡單，但背後的思考可以很深。只要麵包師很清楚自己想要的味道，每一個步驟就都有意義。\u003c\/p\u003e\n\u003cp\u003e所以這本書會留在我的 library 裡，因為它提醒我，要從「吃」開始思考麵包。\u003c\/p\u003e\n\u003cp\u003e不是先從技術開始。\u003c\/p\u003e\n\u003cp\u003e而是從我希望人們如何感受、咀嚼、記得，甚至願意再回來吃這個麵包開始。\u003c\/p\u003e","brand":"Tetsu Enomoto 榎本哲","offers":[{"title":"Default Title","offer_id":46870550053020,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-pain-desphilosophes-2024.png?v=1779104141"},{"product_id":"三明治研究室暢銷典藏版-拆解層疊美味-從家常經典到進階開店-世界級三明治全收錄","title":"三明治研究室暢銷典藏版：拆解層疊美味，從家常經典到進階開店，世界級三明治全收錄！","description":"\u003cblockquote\u003e\n\u003cp\u003eNagata Yui\u003cbr\u003e永田唯\u003cbr\u003ePublished 2019\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThis book reminds me that bread does not end when it comes out of the oven.\u003c\/p\u003e\n\u003cp\u003eSometimes, bread becomes complete only when it meets other ingredients.\u003c\/p\u003e\n\u003cp\u003eA sandwich may look simple, but when it is done seriously, it becomes a study of balance. The bread, fat, main ingredient, sauce, vegetables, cut, thickness, temperature and eating occasion all have to work together. If one layer is wrong, the whole bite changes.\u003c\/p\u003e\n\u003cp\u003eThat is what I find useful in this book.\u003c\/p\u003e\n\u003cp\u003eIt does not treat sandwiches as something casual or secondary. It breaks them down carefully — from choosing the bread, cutting it correctly, preparing sauces and fillings, to arranging the layers so the flavour, texture and appearance all make sense.\u003c\/p\u003e\n\u003cp\u003eFor a baker, this way of thinking is important.\u003c\/p\u003e\n\u003cp\u003eBread has its own identity, but once it becomes part of a sandwich, it also has a responsibility. It has to hold moisture without becoming weak. It has to support the filling without taking over. It has to be soft enough, crisp enough, or chewy enough for the idea.\u003c\/p\u003e\n\u003cp\u003eWhat I like about this book is that it connects food culture with practical product development. It looks at classic sandwiches from different countries, but also shows how to adapt the idea into seasonal menus and shop-level creations.\u003c\/p\u003e\n\u003cp\u003eFor me, this book belongs in my library because it expands the way I think about bread.\u003c\/p\u003e\n\u003cp\u003eNot only as a loaf.\u003cbr\u003eNot only as a dough.\u003cbr\u003eBut as something that can carry a full meal, a complete bite, and a clear sense of occasion.\u003c\/p\u003e\n\u003cp\u003eIt reminds me that good bread should not only be beautiful on the shelf.\u003c\/p\u003e\n\u003cp\u003eIt should also know how to become part of someone’s meal.\u003c\/p\u003e\n\u003cp\u003e這本書提醒我，麵包不是出爐以後就結束了。\u003c\/p\u003e\n\u003cp\u003e有時候，麵包要遇到其他食材，才真正變成完整的食物。\u003c\/p\u003e\n\u003cp\u003e三明治看起來好像很簡單，但如果認真去做，它其實是一種平衡的研究。麵包、油脂、主食材、醬汁、蔬菜、切法、厚度、溫度，甚至食用的場合，都要一起成立。只要其中一層不對，整個入口的感覺就會改變。\u003c\/p\u003e\n\u003cp\u003e這是我覺得這本書有用的地方。\u003c\/p\u003e\n\u003cp\u003e它沒有把三明治當成很隨便、很次要的東西，而是很仔細地拆解它。從麵包的選擇、切法、醬料與餡料的準備，到每一層如何鋪排，讓風味、口感和外觀看起來都合理。\u003c\/p\u003e\n\u003cp\u003e對麵包師來說，這種思考很重要。\u003c\/p\u003e\n\u003cp\u003e麵包本身有自己的個性，但當它成為三明治的一部分時，它也有另一種責任。它要承接水分，但不能變得軟爛；它要支撐餡料，但不能搶走主角；它也要剛好柔軟、剛好酥脆，或剛好有咀嚼感，才能配合那個產品的想法。\u003c\/p\u003e\n\u003cp\u003e我喜歡這本書的地方，是它把飲食文化和實際產品開發連在一起。它看世界各地的經典三明治，也教人如何把這些概念延伸成季節菜單和店鋪裡可以販售的輕食產品。\u003c\/p\u003e\n\u003cp\u003e所以這本書會留在我的 library 裡，因為它擴大了我看待麵包的方式。\u003c\/p\u003e\n\u003cp\u003e不只是一本麵包。\u003cbr\u003e不只是一個麵團。\u003cbr\u003e而是一個可以承載一餐、一口完整味道，以及某種食用情境的東西。\u003c\/p\u003e\n\u003cp\u003e它提醒我，好的麵包不應該只是漂亮地放在架上。\u003c\/p\u003e\n\u003cp\u003e它也應該知道，如何成為別人一餐裡的一部分。\u003c\/p\u003e","brand":"Nagata Yui 永田唯","offers":[{"title":"Default Title","offer_id":46870571253916,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-nagata-yui-2019.png?v=1779106793"}],"url":"https:\/\/kenjaylim.com\/collections\/my-library.oembed","provider":"KEN JAY LIM","version":"1.0","type":"link"}