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！

Nagata Yui
永田唯
Published 2019

This book reminds me that bread does not end when it comes out of the oven.

Sometimes, bread becomes complete only when it meets other ingredients.

A 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.

That is what I find useful in this book.

It 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.

For a baker, this way of thinking is important.

Bread 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.

What 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.

For me, this book belongs in my library because it expands the way I think about bread.

Not only as a loaf.
Not only as a dough.
But as something that can carry a full meal, a complete bite, and a clear sense of occasion.

It reminds me that good bread should not only be beautiful on the shelf.

It should also know how to become part of someone’s meal.

這本書提醒我，麵包不是出爐以後就結束了。

有時候，麵包要遇到其他食材，才真正變成完整的食物。

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。

這是我覺得這本書有用的地方。

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。

對麵包師來說，這種思考很重要。

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。

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。

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。

不只是一本麵包。
不只是一個麵團。
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。

它提醒我，好的麵包不應該只是漂亮地放在架上。

它也應該知道，如何成為別人一餐裡的一部分。