The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
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. Wi...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
2001
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| Schlagworte: | |
| Online-Zugang: | UBT01 URL des Erstveröffentlichers |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 Online-Ressource (XXIV, 207 p. 95 illus., 14 illus. in color) |
| ISBN: | 9781475768091 |
| DOI: | 10.1007/978-1-4757-6809-1 |
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| 520 | |a 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 | ||
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| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
| dewey-raw | 641.3 664 |
| dewey-search | 641.3 664 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4757-6809-1 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:07Z |
| institution | BVB |
| isbn | 9781475768091 |
| language | English |
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| spelling | Calvel, Raymond Verfasser aut The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver by Raymond Calvel Boston, MA Springer US 2001 1 Online-Ressource (XXIV, 207 p. 95 illus., 14 illus. in color) txt rdacontent c rdamedia cr rdacarrier 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 Chemistry Food Science Food / Biotechnology Erscheint auch als Druck-Ausgabe 9781475768114 https://doi.org/10.1007/978-1-4757-6809-1 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Calvel, Raymond The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver Chemistry Food Science Food / Biotechnology |
| title | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver |
| title_auth | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver |
| title_exact_search | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver |
| title_full | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver by Raymond Calvel |
| title_fullStr | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver by Raymond Calvel |
| title_full_unstemmed | The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver by Raymond Calvel |
| title_short | The Taste of Bread |
| title_sort | the taste of bread a translation of le gout du pain comment le preserver comment le retrouver |
| title_sub | A translation of Le Goût du Pain, comment le préserver, comment le retrouver |
| topic | Chemistry Food Science Food / Biotechnology |
| topic_facet | Chemistry Food Science Food / Biotechnology |
| url | https://doi.org/10.1007/978-1-4757-6809-1 |
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