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Taste of Bread : A Translation of le Goût du Pain, Comment le Préserver, Comment le Retrouver by Ronald L. Wirtz and Raymond Calvel (2013, Trade Paperback)
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At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz.
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About this product
Product Identifiers
PublisherSpringer
ISBN-101475768117
ISBN-139781475768114
eBay Product ID (ePID)203465337
Product Key Features
Number of PagesXxiv, 207 Pages
LanguageEnglish
Publication NameTaste of Bread : a Translation of Le Goût Du Pain, Comment Le Préserver, Comment Le Retrouver
SubjectFood Science, Courses & Dishes / Bread
Publication Year2013
TypeTextbook
Subject AreaCooking, Technology & Engineering
AuthorRonald L. Wirtz, Raymond Calvel
FormatTrade Paperback
Dimensions
Item Weight20.8 Oz
Item Length11 in
Item Width8.3 in
Additional Product Features
Intended AudienceScholarly & Professional
TitleLeadingThe
Reviews"For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his words, and have also included special information on North American ingredients, especially flours, where they differ from the French. This is essential reading-a real treasure-for anyone interested in this very special craft." - Julia Child, Author of Mastering the Art of French Cooking
Number of Volumes1 vol.
IllustratedYes
Table Of ContentCharacteristics Of Raw Materials And Dough Production. The Role of Mixing and of Yeast Fermentation in the Creation of Bread Taste. Baking and Keeping Qualities of Bread and Their Relationship to Taste. Bread and the Consumer. Traditional and Speciality Bread Production. Yeast-raised Sweet Dough Products, Common and Dietetic Rusks, Breadsticks, Croissants, Parisian and Regional Brioches. Bread and the Consumer. Nuturitional Value of Bread. Bread and Gastronomy
SynopsisAt 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.
LC Classification NumberTX341-641
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- Aug 20, 2019
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