매거진 F (Magazine F) Vol.26 : 빵 (Bread)

2 Intro

8 Letter from F

12 The Fundamentals
A baking process that looks like alchemy, as practiced by Bien Cuit’s owner-chef Zachary Golper

20 City of Bread
Contemporary bread cultures glimpsed through bakeries in different cities

71 Academic Manual
The history of and ingredients in bread, as well as off-the-shelf bakery products that encapsulate the industry

88 F Cut
Contemporary bread cultures glimpsed through bakeries in different cities

98 Interview

98 Dominique Ansel
Owner-pastry chef of Dominique Ansel Bakery says a baker has to be a clever inventor to make original bread.

104 Natsuko Shoji
Owner-chef of Ete and one of the best women chefs in Asia says food should be approached like art.

110 On the Table
Types of bread served in fine dining establishments

126 It’s Baking Time
Home bakers who put the aesthetic of slowness into practice

138 Interview

138 Travor Gulliver & Fergus Henderson
Cofounders of St. John, an iconic restaurant in the British gastronomy scene, say bread begins the dining experience and shows their unassuming identity.

146 Equipment
Smart baking tools

148 Shops
Retailers specializing in baking supplies and ingredients

150 City Dive
A city guide by F

152 References
Recommended books and videos about bread

154 Outro

159 Index

Essential Guide to Bread
A visual encyclopedia of 51 famous bread varieties