ISBN: 9780834216464
At 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 Frenc… Mehr…
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ISBN: 9780834216464
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The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - gebunden oder broschiert
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
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2001, ISBN: 9780834216464
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Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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ISBN: 9780834216464
At 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 Frenc… Mehr…
ISBN: 9780834216464
by Raymond Calvel; Ronald L. Wirtz, PRINT ISBN: 9780834216464 E-TEXT ISBN: 9781475768091 Springer Nature eBook Other pricing structure might be available at vitalsource.com., Springer
2001
ISBN: 0834216469
[EAN: 9780834216464], Neubuch, [PU: Springer], New. In shrink wrap. Looks like an interesting title!, Books
The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - gebunden oder broschiert
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
2001, ISBN: 9780834216464
Gebundene Ausgabe
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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Detailangaben zum Buch - The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
EAN (ISBN-13): 9780834216464
ISBN (ISBN-10): 0834216469
Gebundene Ausgabe
Erscheinungsjahr: 2001
Herausgeber: Springer
236 Seiten
Gewicht: 0,907 kg
Sprache: eng/Englisch
Buch in der Datenbank seit 2007-06-18T01:12:27+02:00 (Zurich)
Detailseite zuletzt geändert am 2024-01-25T19:53:55+01:00 (Zurich)
ISBN/EAN: 9780834216464
ISBN - alternative Schreibweisen:
0-8342-1646-9, 978-0-8342-1646-4
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: bread, garfield, raymond calvel, james peters, macguire, peter wirtz, james ronald
Titel des Buches: gout pain, the taste bread translation got pain comment prserver comment retrouver, goût pain comment préserver comment retrouver
Daten vom Verlag:
Autor/in: Raymond Calvel
Titel: The Taste of Bread - A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Verlag: Springer; Springer US
207 Seiten
Erscheinungsjahr: 2001-04-30
New York; NY; US
Gedruckt / Hergestellt in Vereinigte Staaten.
Gewicht: 0,907 kg
Sprache: Englisch
87,99 € (DE)
BB; Book; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; bread; quality; translation; yeast; ticks; units; wheat; fermentation; information; pain; astronomy; elements; photography; C; Food Science; Chemistry and Materials Science; BC; EA
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.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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