Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.
Contents
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 Été 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
● Paperback: 160 pages
● Language: Korean
● Dimensions: 170 * 240 mm
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