The Taste of Bread

4,23 valoración promedio
( 30 valoraciones por Goodreads )
 
9780834216464: The Taste of Bread

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

From the Back Cover:

At long last, the classic text by acclaimed French baking expert Raymond Calvel is available in English. Professor Calvel is known throughout the world for his research on the production of quality French and European hearth breads, and this new English edition, undertaken by translator Ronald L. Wirtz and technical editor James J. MacGuire, brings Calvel’s expertise to the English-speaking world.

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.

Language Notes:

Text: English (translation)
Original Language: French

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Raymond Calvel; Ronald L. Wirtz; Adapter-James J. MacGuire
Editorial: Springer (2001)
ISBN 10: 0834216469 ISBN 13: 9780834216464
Nuevos Tapa dura Cantidad: 1
Impresión bajo demanda
Librería
Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
Valoración
[?]

Descripción Springer, 2001. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería SONG0834216469

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 268,94
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,46
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Calvel, Raymond, Wirtz, Ronald L.
Editorial: Springer (2001)
ISBN 10: 0834216469 ISBN 13: 9780834216464
Nuevos Tapa dura Cantidad: 2
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
Valoración
[?]

Descripción Springer, 2001. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110834216469

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 332,13
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,59
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Raymond Calvel, Ronald L. Wirtz, James J. MacGuire (Adapter)
Editorial: Springer (2001)
ISBN 10: 0834216469 ISBN 13: 9780834216464
Nuevos Tapa dura Cantidad: 1
Impresión bajo demanda
Librería
Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
Valoración
[?]

Descripción Springer, 2001. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería DADAX0834216469

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 428,26
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,46
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Calvel, Raymond; Wirtz, Ronald L.
Editorial: Springer
ISBN 10: 0834216469 ISBN 13: 9780834216464
Nuevos Tapa dura Cantidad: 1
Librería
BennettBooksLtd
(Covington, KY, Estados Unidos de America)
Valoración
[?]

Descripción Springer. Hardcover. Estado de conservación: New. 0834216469 New. Looks like an interesting title, learn more! We provide domestic tracking upon request. We provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Nº de ref. de la librería S-0834216469

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 572,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,29
A Estados Unidos de America
Destinos, gastos y plazos de envío