前言
面包从西方传入中国已有百年历史，可是，真正流行还是近十几年。中国经济的发展，科技的进步和普及，使很多大、中城市的大街小巷涌现出各具特色的“面包坊”，甚至家庭自制面包也不是奇闻。
本书顺应时代，敢于创新，图文并茂，通俗易懂，分解步骤详细，内容丰富，原料配方准确，中英文对照以便于您学做。
本书为您量身订做的面包，或许会让您找到美丽的秘密。用木糖醇替代甜味剂是本书的一大特点，也是一种创新，它适用于各类人群的需求，让“中国式面包”更营养，更健康！
面包不但是美食，而且是艺术、是文化。本书的第二大特点是集面包制作与面包装饰于一体的综合性“教科书”，并注明“制作要点”，非常适合星级酒店同行和个体面包坊经营者大显身手，美化环境，招揽顾客。
在本书即将出版之际，我特别感谢著名烹饪大师张奔腾先生的知遇之恩，由于他的推荐和帮助使我的技艺及专业知识得到了施展；感谢谭立师傅的指导和厚爱，他教会我很多，使我的灵感得以升华；更感谢香格里拉，它是我事业发展和进步的“天梯”，这一份份情缘我会永远铭记于心。
愿此书能给您带来全新的面包制作理念，让我们恋上面包，赞美幸福生活。
Bread was introduced from Western countries to China since one hundred years ago, but its popularity started from a recent decade years. The economic development of China as well as the advancement and popularity of technology urges the emergence of pastry house along the street in many big or middle-sized cities. Moreover, the house-made bread is not an anecdote any more.
This book has the features of complying with the development of society, attempting to create and accompanying the content with excellent pictures for better understanding. In addition, the detailed making process, the abundant content, the accurate ingredient of materials and the Chinese English bilinguial text are convenient for you to learn.
The customized bread in this book may lead you to the secret of beauty. One feature of the book is taking place of sweetener by using xylitol, which creatively meets the needs of a variety of people and makes the Chinese bread more nutritious and healier.
The bread is not only a kind of food but also a symbol of art and culture. The second feature of this book is that it is a comprehensive teaching book combining the bread making and decorating and also noted with Making Points, which is more suitable for the star-hotel peers and individual owners of the pastry house to make bread, beautify the environment and attract the customers especially in the Christmas holiday.
At this coming publishing moment, I will deliver my thanks to famous cooking master Mr. Zhang Tengyue whose recommandation and assistance enables me to display my cooking skills and professional knowledge; I will also appreciate the guidance and consideration of master chef Tan Li who helped me to sublimate my inspiration; I will give more heartfelt appreciation to Shangri-La Hotel, which plays the role as my ladder for climbing the mountain of my career, and I will engrave this sentiment in my heart forever.
Wish this book may bring a brand-new idea to make bread. Let’s fall in love with bread and admire the happiness of life.