{"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","url":"https:\/\/kenjaylim.com\/products\/%e9%87%8e%e4%b8%8a%e6%99%ba%e5%af%ac%e7%9a%84%e9%ba%b5%e5%8c%85%e5%85%a8%e5%9c%96%e8%a7%a3-26%e7%a8%ae%e9%ba%b5%e5%9c%9857%e7%a8%ae%e9%ba%b5%e5%8c%85","provider":"KEN JAY LIM","version":"1.0","type":"link"}