![]() 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. The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. ![]() Each important aspect of the process is covered: Calvel is known throughout the world for his research on the production of quality French and European hearth breads. and a great selection of related books, art and collectibles available now at. ![]() 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. Macguire (Editor) 4.31 avg rating 35 ratings published 1990 5 editions. The Taste of Bread: A translation of Le Got du Pain, comment le prserver, comment le retrouver by Calvel, Raymond, Wirtz, Ronald L. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz.
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