DELLA FATTORIA BREAD: 63 FOOLPROOF RECIPES FOR YEASTED, ENRICHED AND NATURALLY LEAVENED BREADS
Book ID/图书代码： 14560014B74057
English Summary/英文概要： Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
Chinese Summary/中文概要： 面包是我们的饮食中最基础的的组成部分，但我们中大多数人都吃超市里买来的面包，其实好吃的面包在家就能做出来。《德拉•法托利亚的面包》中就教授读者在家制作这家屡获殊荣的面包店中最热卖的面包。比起指导性书籍，这本书更注重鼓励读者根据自己的感觉、经验和本能来烘焙，不要感到害怕。韦伯的教学方式基于代代相传的经验，非常朴素简单，不像其他的一些无聊的食谱。本书中介绍了很多珍贵的面包烘焙秘密，其中包括初学者的适用工具，适合所有等级的烘焙者的特色食谱。初学者们可以试试用平底锅制作酵母面包，进阶者们可以跳过这一步学习制作各种各样形状和口味的自然发酵面包。其他章节教授读者制作丰富面包，例如奶油糕点和白面包；酸性面包，包括法式长棍面包；以及饼干、油条、馕等食物。本书中还有一些辅助面包一同吃的食物食谱，例如番茄面包汤、德拉•法托利亚著名的金枪鱼三明治，最后还介绍了有关这家面包店和运营了其20年的家族的故事。（XAT）
Awards/获奖情况：“我爱这本烘焙书籍！凯瑟琳不仅教我们制作可口面包的方式，也告诉了我们烘焙的乐趣，我恨不得现在就去打开烤炉。”——艾娜•加藤，《赤脚伯爵夫人食谱》作者
“I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she’s also infused her book with so much joy that I want to fire up the oven right now.”—Ina Garten, author of the Barefoot Contessa cookbooks
About the Author/作者介绍： 凯瑟琳•韦伯非常热爱在家制作面包，她于1995年开了这家德拉•法托利亚面包房。后来面包店的第一批顾客，包括法国洗衣房和索诺玛使命客栈都把凯瑟琳的面包房列入了地图中。2011年，德拉•法托利亚面包房被《祝你好胃口》评为“美国最佳十大面包房之一”。后来凯瑟琳就在佩塔卢马开了一间咖啡店，又在旧金山的渡轮广场市场开了一间分店，由丈夫和孩子艾丽莎和亚伦共同管理。
韦伯是《德拉•法托利亚的面包》的作者。
托马斯•凯勒，《法国洗衣房烹饪书》、《打火机》、《压力下》、《家庭烘焙手册》和《点火机面包房》作者，在美有十三家餐厅和面包房。他是第一位也是唯一一位拥有两家米其林三星餐厅的美国主厨，并跻身全美和世界最佳餐厅。2011年，托马斯被授予法国荣誉骑士勋章，成为了第一位获此荣誉的美国男性主厨。
Kathleen Weber opened Della Fattoria in 1995 after years of obsessively baking bread at home. Some her first clients included The French Laundry and the Sonoma Mission Inn, which quickly put Della Fattoria on the map. In 2011, Bon Appétit named the bakery one of “America’s 10 Best Bread Bakeries.” The business has grown to include a café in downtown Petaluma and a stand at San Francisco’s Ferry Plaza Market. Located on a working ranch in Petaluma, California, Della Fattoria is run by Kathleen; her husband, Ed; and her children, Elisa and Aaron.
Weber is the author of Della Fattoria Bread.
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored.
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