{"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","url":"https:\/\/kenjaylim.com\/products\/%e5%90%8d%e5%ba%97%e9%ba%b5%e5%8c%85%e5%a4%a7%e5%85%ac%e9%96%8b","provider":"KEN JAY LIM","version":"1.0","type":"link"}