《面包制作技法》介绍了面包制作的基本材料，面包制作常用的工具、模具、设备，烤箱选购及使用指南，面包制作的基本流程，烘焙面包整形的基本手法，面包烘焙常见问题，面包保质期和保存方法，面包的品质鉴定等基础知识，十分详尽。《面包制作技法》所介绍的面包烘焙种类不仅包括了主食面包，还包括很多点心面包，每种面包的制作流程详细规范，对用料的量也十分细化，同时每种面包制法中还包括了家庭烘焙要领的小贴士，帮助读者提高烘焙面包的成功率，能够一学就会，立刻上手，烘焙出香甜的面包。 ( Technique for Making Bread has introduced the basic material for the bread, the guidelines for selection and utilization of the commonly used tools, moulds, equipment and oven, the basic process of making bread, the basic technique for changing the shape of the baked bread, the common problems in bread baking, the shelf life and storage of bread as well as the fundamental knowledge to bread quality appraisal in detail. The bread introduced in Technique for Making Bread not only includes the staple bread, but also a lot of snacks and detailed making process of each kind of bread would be listed. What’s more, it also has a refining requirement to the amount of material. The manufacturing method of each bread includes the tips for baking at home at the same time that might help readers to improve the success rate of the baking bread and learn to cook baked sweet bread immediately. )