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The Taste of Bread: A Translation of Le Gout Du Pain, Comment Le Preserver, Comment Le Retrouver
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Bibliographic Detail
Publisher Aspen Pub
Publication date January 1, 2001
Pages 207
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780834216464
ISBN-10 0834216469
Dimensions 0.50 by 8.50 by 11 in.
Weight 1 lbs.
Availability§ Out of Print
Original list price $99.00
§As reported by publisher
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Summaries and Reviews
Amazon.com description: 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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Hardcover
Book cover for 9780834216464
 
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from Aspen Pub (January 1, 2001)
9780834216464 | details & prices | 207 pages | 8.50 × 11.00 × 0.50 in. | 1.95 lbs | List price $99.00
About: At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz.

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