ISBN: 9780834216464
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 Frenc… More...
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ISBN: 9780834216464
by Raymond Calvel; Ronald L. Wirtz, PRINT ISBN: 9780834216464 E-TEXT ISBN: 9781475768091 Springer Nature eBook Other pricing structure might be available at vitalsource.com., Springer
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2001, ISBN: 0834216469
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The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - hardcover
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
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2001, ISBN: 9780834216464
Hardcover
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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ISBN: 9780834216464
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 Frenc… More...
ISBN: 9780834216464
by Raymond Calvel; Ronald L. Wirtz, PRINT ISBN: 9780834216464 E-TEXT ISBN: 9781475768091 Springer Nature eBook Other pricing structure might be available at vitalsource.com., Springer
2001
ISBN: 0834216469
[EAN: 9780834216464], Neubuch, [PU: Springer], New. In shrink wrap. Looks like an interesting title!, Books
2001, ISBN: 9780834216464
Hardcover
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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Details of the book - The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
EAN (ISBN-13): 9780834216464
ISBN (ISBN-10): 0834216469
Hardcover
Publishing year: 2001
Publisher: Springer
236 Pages
Weight: 0,907 kg
Language: eng/Englisch
Book in our database since 2007-06-18T00:12:27+01:00 (London)
Detail page last modified on 2024-01-25T18:53:55+00:00 (London)
ISBN/EAN: 9780834216464
ISBN - alternate spelling:
0-8342-1646-9, 978-0-8342-1646-4
Alternate spelling and related search-keywords:
Book author: bread, garfield, raymond calvel, james peters, macguire, peter wirtz, james ronald
Book title: gout pain, the taste bread translation got pain comment prserver comment retrouver, goût pain comment préserver comment retrouver
Information from Publisher
Author: Raymond Calvel
Title: The Taste of Bread - A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Publisher: Springer; Springer US
207 Pages
Publishing year: 2001-04-30
New York; NY; US
Printed / Made in
Weight: 0,907 kg
Language: English
87,99 € (DE)
BB; Book; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; bread; quality; translation; yeast; ticks; units; wheat; fermentation; information; pain; astronomy; elements; photography; C; Food Science; Chemistry and Materials Science; BC; EA
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.More/other books that might be very similar to this book
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