{"product_id":"the-taste-of-bread-9781475768114","title":"The Taste of Bread","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAt last, Raymond Calvel''s \u003cem\u003eLe Gout du Pain\u003c\/em\u003e 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.  \u003c\/p\u003e \u003cp\u003e\u003cem\u003eThe Taste of Bread\u003c\/em\u003e 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: \u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003ewheat and milling \u003c\/li\u003e                            \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003echaracteristics of breadmaking flour \u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003edough composition\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eoxidation in the mixing                            process\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eleavening and fermentation \u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eeffects of dough division and formation \u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e                            \u0026lt;\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" \u003c\/p\u003e \u003cul\u003e\u003cli\u003e\u003cp\u003e\u003c\/p\u003e\u003c\/li\u003e\u003c\/ul\u003e \u003cp\u003e- Julia Child, Author of \u003cem\u003eMastering the Art of French Cooking\u003c\/em\u003e\u003c\/p\u003e \u003cul\u003e\u003cli\u003e\u003cp\u003e\u003c\/p\u003e\u003c\/li\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eCharacteristics 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\u003c\/ul\u003e","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":48739626385751,"sku":"9781475768114","price":107.99,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/the-taste-of-bread-9781475768114","provider":"Book Curl","version":"1.0","type":"link"}