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| The Taste of Bread |  | Authors: Raymond Calvel, Ronald L. Wirtz
Creator: James J. MacGuire
Publisher: Springer
Category: Book
List Price: $139.00
Buy New: $106.05
as of 5/28/2012 16:10 EDT details
You Save: $32.95 (24%)
New (27) Used (20) from $99.00
Sales Rank: 586,975
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1st
Pages: 205
Number Of Items: 1
Shipping Weight (lbs): 1.9
Dimensions (in): 11.5 x 8.7 x 0.6
ISBN: 0834216469
EAN: 9780834216464
ASIN: 0834216469
Publication Date: March 1, 2001
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.
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