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: <ul>
<li>wheat and milling </li> <li>characteristics of breadmaking flour </li> <li>dough composition</li> <li>oxidation in the mixing process</li> <li>leavening and fermentation </li> <li>effects of dough division and formation </li> <li>baking and equipment</li> <li>storage</li> </ul> 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.

The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver

Engineering & Transportation

Calvel, Raymond

Wirtz, Ronald L.

Engineering

Springer

Cookbooks, Food & Wine

See the best price to sell, buy, or rent books by Wirtz, Ronald L.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Wirtz, Ronald L.

See the best price to sell, buy, or rent books by Wirtz, Ronald L.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver

The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver