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プロのための 発酵菓子 | 旭屋出版

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alt="" loading="lazy" /></a> <a href="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN05-e1676882905338.jpg"><img width="1225" height="866" src="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN05-e1676882905338.jpg" class="attachment-full size-full" alt="" loading="lazy" /></a> </section> <section class="free-area"> <p><span style="color: #ff6600;"><strong><span style="font-size: 24pt;">~人気定番アイテムと、その発展形~</span></strong></span></p> <p><br /> <span style="font-size: 14pt;">かつて人類が神様からの贈り物として手に入れた“発酵”の美味しさと技術。</span><br /> <span style="font-size: 14pt;">そこに“多彩な甘み”が加わった発酵菓子は、人の世に潤いと幸せの象徴です。</span></p> <p><span style="font-size: 14pt;">発酵パンの故郷各地の伝統を引き継ぎながら日本で進化する発酵菓子。</span><br /> <span style="font-size: 14pt;">その「美味しさ」と「技術」を紹介します。</span></p> <p>&nbsp;</p> <p><span style="color: #ff6600; font-size: 14pt;"><strong>プロのための発酵菓子</strong></span></p> <p><span style="color: #a97fd4; font-size: 18pt;"><strong>イタリアの発酵菓子</strong></span></p> <p><span style="font-size: 14pt;"><strong>イタリアの発酵菓子はマンマの伝承…長本和子</strong></span></p> <p><strong><span style="font-size: 14pt;">ドンク 佐藤広樹</span> </strong><br /> ◦パネットーネ・トラディツィオナーレ<br /> ◦パンドーロ</p> <p><strong><span style="font-size: 14pt;">ヴァンダラスト 大村 田</span></strong> <br /> ◦パネットーネ <br /> ◦パンドーロ</p> <p><span style="font-size: 14pt;"><strong>ラ・タヴォラ・ディ・オーヴェルニュ 井上克哉</strong></span><br /> ◦パネトーネ/パンドーロ </p> <p><span style="font-size: 14pt;"><strong>ジターリア 野澤圭吾</strong></span><br /> ◦パネットーネ </p> <p>【コラム】 イタリア菓子の〝王様パネットーネ〟、歴史と現地事情…池田愛美</p> <p><strong><span style="font-size: 14pt;">ジターリア 野澤圭吾</span></strong> <br /> ◦ブドウ入りスキアッチャータ<br /> ◦マリトッツォ <br /> ◦パンドルチェ・ジェノヴェーゼ<br /> ◦パン・ディ・メイ<br /> ◦ブリオッシュ</p> <p>【コラム】 美味しさに貪欲なイタリア菓子職人たち…ジターリア 野澤圭吾 </p> <p><strong><span style="font-size: 14pt;">ジターリア 野澤圭吾</span></strong> <br /> ◦ババ<br /> ◦カルテッダーテ <br /> ◦グラッファ <br /> ◦フリッテッレ・ディ・メーレ</p> <p><span style="font-size: 14pt;"><strong>ラ・タヴォラ・ディ・オーヴェルニュ 井上克哉</strong></span><br /> ◦ブリオッシュ生地から作るトルタ・デッレ・ローゼ  <br /> ◦クロワッサン生地から作るスフォリアテッラ <br /> ◦クロワッサン生地から作るカンノンチーノ</p> <p><br /> <span style="color: #2c58db;"><strong><span style="font-size: 18pt;">フランスの発酵菓子</span></strong></span></p> <p><strong><span style="font-size: 14pt;">フランスの風土と歴史が生む発酵食品…松浦恵里子</span></strong> </p> <p><strong><span style="font-size: 14pt;">ブーランジュリー・パリゴ 安倍竜三 </span></strong><br /> ◦ブリオッシュ・フイユテ <br /> ◦ビューニュ・プロヴァンサル  <br /> ◦タルト・ブレッサンヌ <br /> ◦ニダベイユ</p> <p><strong><span style="font-size: 14pt;">辻調理師専門学校 近藤敦志</span></strong> <br /> ◦ブリオッシュ・プラリーヌ・ルージュ  <br /> ◦ガレット・ペルージェンヌ  <br /> ◦タルト・トロペジェンヌ</p> <p><span style="font-size: 14pt;"><strong>フランス菓子 アルカイク 高野幸一</strong></span><br /> ◦パン・ア・ラ・クレーム  </p> <p><span style="font-size: 14pt;"><strong>パティシエ・シマ 島田 徹</strong></span><br /> ◦サヴァラン  <br /> ◦クグロフ・アルザシアン</p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・オーヴェルニュ 井上克哉</strong></span><br /> ◦サバラン/クグロフ</p> <p><span style="font-size: 14pt;"><strong>ドンク 佐藤広樹</strong></span> <br /> ◦ベラベッカ</p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span><br /> ◦ベラベッカ  </p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・パリゴ 安倍竜三</strong></span><br /> ◦パン・オ・ショコラ  </p> <p><span style="font-size: 14pt;"><strong>フランス菓子 アルカイク 高野幸一</strong></span><br /> ◦クロワッサン・オ・ザマンド  <br /> ◦パン・オ・ショコラ <br /> ◦クイニィ・アマン</p> <p><span style="font-size: 14pt;"><strong>ドンク 佐藤広樹</strong></span><br /> ◦クイニィ・アマン</p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・オーヴェルニュ 井上克哉</strong></span>  <br /> ◦ディモンシュ</p> <p><br /> <span style="color: #73731a;"><strong><span style="font-size: 18pt;">ドイツの発酵菓子</span></strong></span></p> <p><strong><span style="font-size: 14pt;">祈りと喜びの、ドイツの発酵菓子…森本智子</span></strong> </p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span><br /> ◦クリストシュトレン  <br /> ◦モーンシュトレン/ヌスシュトレン</p> <p><span style="font-size: 14pt;"><strong>Nドイツ菓子屋さん 根岸靖乃</strong></span> <br /> ◦ブレーマー・クラーベン  <br /> ◦アーヘナー・ポシュヴェック</p> <p><span style="font-size: 14pt;"><strong>ドイツパンのお店 アムフルス 山本 毅</strong></span><br /> ◦オースターブロート  <br /> ◦クラプフェン/アウスゲツォーゲネ <br /> ◦ツォプフ <br /> ◦ブッタークーヘン</p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span> <br /> ◦ゲフュルター・ヘーフェツォプフ <br /> ◦ブッター・マンデルクノーテン <br /> ◦ビーネンシュティッヒ<br /> ◦ケーゼタッシェ<br /> ◦ブッタークーヘン <br /> ◦ブフテルン  <br /> ◦ボイゲル(モーンボイゲル/ヌスボイゲル)<br /> ◦フランツブレートヒェン</p> <p><span style="font-size: 14pt;"><strong>Nドイツ菓子屋さん 根岸靖乃</strong></span> <br /> ◦ヘーフェクロース</p> <p>           </p> <p>レシピ・製品制作 協力者一覧</p></section> </div> <div class="for-sp"> <section class="cont-head clearfix"> <div class="breadcrumbs"> <!-- Breadcrumb NavXT 6.6.0 --> <span property="itemListElement" typeof="ListItem"><a property="item" typeof="WebPage" title="Go to 旭屋出版." href="https://asahiya-jp.com" class="home"><span property="name">旭屋出版</span></a><meta property="position" content="1"></span> &gt; <span property="itemListElement" typeof="ListItem"><a property="item" typeof="WebPage" title="Go to the 書籍 category archives." 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data-layout="button_count" data-action="like" data-size="small" data-show-faces="false" data-share="false"></div> </section> <section class="books-top"> <h2>プロのための<br />発酵菓子</h2> <p></p> <div class="no-cafe clearfix"> <div class="main-photo"> <img width="847" height="1197" src="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780-e1676882787887.jpg" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="" loading="lazy" sizes="(max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 60vw, (max-width: 1362px) 62vw, 840px" /></div> <p class="gaiyou">~人気定番アイテムと、その発展形~</p> <dl> <dt>判型</dt><dd>A4</dd> <dt>ページ数</dt><dd></dd> <dt>発売日</dt><dd>2022/09/16</dd> <dt>ISBN-13</dt><dd>9784751114780</dd> <dt>備考</dt><dd class="note"></dd> <dt>定価</dt><dd>4,180円(税込)</dd> </dl> <div class="link-buy"> <a class="toggle">ネットサービスで購入する</a> <ul> <li><a href="http://search.books.rakuten.co.jp/bksearch/nm?b=1&g=000&sitem=9784751114780" target="_blank">楽天ブックス</a></li> 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loading="lazy" /></a> <a href="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN04-e1676882891870.jpg"><img width="1225" height="866" src="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN04-e1676882891870.jpg" class="attachment-full size-full" alt="" loading="lazy" /></a> <a href="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN05-e1676882905338.jpg"><img width="1225" height="866" src="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751114780.IN05-e1676882905338.jpg" class="attachment-full size-full" alt="" loading="lazy" /></a> </section> <section class="free-area"> <p><span style="color: #ff6600;"><strong><span style="font-size: 24pt;">~人気定番アイテムと、その発展形~</span></strong></span></p> <p><br /> <span style="font-size: 14pt;">かつて人類が神様からの贈り物として手に入れた“発酵”の美味しさと技術。</span><br /> <span style="font-size: 14pt;">そこに“多彩な甘み”が加わった発酵菓子は、人の世に潤いと幸せの象徴です。</span></p> <p><span style="font-size: 14pt;">発酵パンの故郷各地の伝統を引き継ぎながら日本で進化する発酵菓子。</span><br /> <span style="font-size: 14pt;">その「美味しさ」と「技術」を紹介します。</span></p> <p>&nbsp;</p> <p><span style="color: #ff6600; font-size: 14pt;"><strong>プロのための発酵菓子</strong></span></p> <p><span style="color: #a97fd4; font-size: 18pt;"><strong>イタリアの発酵菓子</strong></span></p> <p><span style="font-size: 14pt;"><strong>イタリアの発酵菓子はマンマの伝承…長本和子</strong></span></p> <p><strong><span style="font-size: 14pt;">ドンク 佐藤広樹</span> </strong><br /> ◦パネットーネ・トラディツィオナーレ<br /> ◦パンドーロ</p> <p><strong><span style="font-size: 14pt;">ヴァンダラスト 大村 田</span></strong> <br /> ◦パネットーネ <br /> ◦パンドーロ</p> <p><span style="font-size: 14pt;"><strong>ラ・タヴォラ・ディ・オーヴェルニュ 井上克哉</strong></span><br /> ◦パネトーネ/パンドーロ </p> <p><span style="font-size: 14pt;"><strong>ジターリア 野澤圭吾</strong></span><br /> ◦パネットーネ </p> <p>【コラム】 イタリア菓子の〝王様パネットーネ〟、歴史と現地事情…池田愛美</p> <p><strong><span style="font-size: 14pt;">ジターリア 野澤圭吾</span></strong> <br /> ◦ブドウ入りスキアッチャータ<br /> ◦マリトッツォ <br /> ◦パンドルチェ・ジェノヴェーゼ<br /> ◦パン・ディ・メイ<br /> ◦ブリオッシュ</p> <p>【コラム】 美味しさに貪欲なイタリア菓子職人たち…ジターリア 野澤圭吾 </p> <p><strong><span style="font-size: 14pt;">ジターリア 野澤圭吾</span></strong> <br /> ◦ババ<br /> ◦カルテッダーテ <br /> ◦グラッファ <br /> ◦フリッテッレ・ディ・メーレ</p> <p><span style="font-size: 14pt;"><strong>ラ・タヴォラ・ディ・オーヴェルニュ 井上克哉</strong></span><br /> ◦ブリオッシュ生地から作るトルタ・デッレ・ローゼ  <br /> ◦クロワッサン生地から作るスフォリアテッラ <br /> ◦クロワッサン生地から作るカンノンチーノ</p> <p><br /> <span style="color: #2c58db;"><strong><span style="font-size: 18pt;">フランスの発酵菓子</span></strong></span></p> <p><strong><span style="font-size: 14pt;">フランスの風土と歴史が生む発酵食品…松浦恵里子</span></strong> </p> <p><strong><span style="font-size: 14pt;">ブーランジュリー・パリゴ 安倍竜三 </span></strong><br /> ◦ブリオッシュ・フイユテ <br /> ◦ビューニュ・プロヴァンサル  <br /> ◦タルト・ブレッサンヌ <br /> ◦ニダベイユ</p> <p><strong><span style="font-size: 14pt;">辻調理師専門学校 近藤敦志</span></strong> <br /> ◦ブリオッシュ・プラリーヌ・ルージュ  <br /> ◦ガレット・ペルージェンヌ  <br /> ◦タルト・トロペジェンヌ</p> <p><span style="font-size: 14pt;"><strong>フランス菓子 アルカイク 高野幸一</strong></span><br /> ◦パン・ア・ラ・クレーム  </p> <p><span style="font-size: 14pt;"><strong>パティシエ・シマ 島田 徹</strong></span><br /> ◦サヴァラン  <br /> ◦クグロフ・アルザシアン</p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・オーヴェルニュ 井上克哉</strong></span><br /> ◦サバラン/クグロフ</p> <p><span style="font-size: 14pt;"><strong>ドンク 佐藤広樹</strong></span> <br /> ◦ベラベッカ</p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span><br /> ◦ベラベッカ  </p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・パリゴ 安倍竜三</strong></span><br /> ◦パン・オ・ショコラ  </p> <p><span style="font-size: 14pt;"><strong>フランス菓子 アルカイク 高野幸一</strong></span><br /> ◦クロワッサン・オ・ザマンド  <br /> ◦パン・オ・ショコラ <br /> ◦クイニィ・アマン</p> <p><span style="font-size: 14pt;"><strong>ドンク 佐藤広樹</strong></span><br /> ◦クイニィ・アマン</p> <p><span style="font-size: 14pt;"><strong>ブーランジュリー・オーヴェルニュ 井上克哉</strong></span>  <br /> ◦ディモンシュ</p> <p><br /> <span style="color: #73731a;"><strong><span style="font-size: 18pt;">ドイツの発酵菓子</span></strong></span></p> <p><strong><span style="font-size: 14pt;">祈りと喜びの、ドイツの発酵菓子…森本智子</span></strong> </p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span><br /> ◦クリストシュトレン  <br /> ◦モーンシュトレン/ヌスシュトレン</p> <p><span style="font-size: 14pt;"><strong>Nドイツ菓子屋さん 根岸靖乃</strong></span> <br /> ◦ブレーマー・クラーベン  <br /> ◦アーヘナー・ポシュヴェック</p> <p><span style="font-size: 14pt;"><strong>ドイツパンのお店 アムフルス 山本 毅</strong></span><br /> ◦オースターブロート  <br /> ◦クラプフェン/アウスゲツォーゲネ <br /> ◦ツォプフ <br /> ◦ブッタークーヘン</p> <p><span style="font-size: 14pt;"><strong>辻調理師専門学校 近藤敦志</strong></span> <br /> ◦ゲフュルター・ヘーフェツォプフ <br /> ◦ブッター・マンデルクノーテン <br /> ◦ビーネンシュティッヒ<br /> ◦ケーゼタッシェ<br /> ◦ブッタークーヘン <br /> ◦ブフテルン  <br /> ◦ボイゲル(モーンボイゲル/ヌスボイゲル)<br /> ◦フランツブレートヒェン</p> <p><span style="font-size: 14pt;"><strong>Nドイツ菓子屋さん 根岸靖乃</strong></span> <br /> ◦ヘーフェクロース</p> <p>           </p> <p>レシピ・製品制作 協力者一覧</p></section> <section class="books-top"> <div class="link-buy"> <a class="toggle">ネットサービスで購入する</a> <ul> <li><a href="http://search.books.rakuten.co.jp/bksearch/nm?b=1&g=000&sitem=9784751114780" target="_blank">楽天ブックス</a></li> <li><a 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