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The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver

Author: Raymond Calvel
Publisher: Gaithersburg, Md. : Aspen Publishers, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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 such 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  Read more...
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Document Type: Book
All Authors / Contributors: Raymond Calvel
ISBN: 0834216469 9780834216464
OCLC Number: 45363697
Description: xxiv, 207 pages : illustrations (some color) ; 29 cm
Contents: Characteristics 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
Other Titles: Goût du pain.
Responsibility: by Raymond Calvel ; translator, Ronald L. Wirtz ; technical editor, James J. MacGuire ; photographer, Garfield Peters.

Abstract:

A 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  Read more...

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"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 Read more...

 
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