The Taste of Bread

The Taste of Bread
By:Raymond Calvel,Ronald L. Wirtz
Published on 2013-11-09 by Springer Science & Business Media



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.

This Book was ranked at 9 by Google Books for keyword baking.

Book ID of The Taste of Bread's Books is FQvkBwAAQBAJ, Book which was written byRaymond Calvel,Ronald L. Wirtzhave ETAG "GdBXbaza/RM"

Book which was published by Springer Science & Business Media since 2013-11-09 have ISBNs, ISBN 13 Code is 9781475768091 and ISBN 10 Code is 1475768095

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Book which have "207 Pages" is Printed at BOOK under CategoryTechnology and Engineering

This Book was rated by Raters and have average rate at ""

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