{"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","url":"https:\/\/kenjaylim.com\/products\/%e6%97%a5%e6%9c%ac%e5%90%8d%e5%ba%97%e4%b8%bb%e5%bb%9a%e5%82%b3%e6%8e%88-%e8%94%ac%e8%8f%9c%e9%ba%b5%e5%8c%85%e6%95%99%e7%a7%91%e6%9b%b8","provider":"KEN JAY LIM","version":"1.0","type":"link"}