{"product_id":"9781475768114","title":"The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver","description":"\u003ch1\u003eThe Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver\u003c\/h1\u003e \u003ch2\u003eCalvel, Raymond; MacGuire, James J.; Wirtz, Ronald L.\u003c\/h2\u003e \u003cp\u003e\u003c\/p\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\n\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\n\u003cul\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003ewheat and milling \u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003echaracteristics of breadmaking flour \u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003edough composition\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003eoxidation in the mixing process\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003eleavening and fermentation \u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003eeffects of dough division and formation \u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003ebaking and equipment\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003c\/p\u003e\n\u003cli\u003estorage\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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, \u003cem\u003eThe Taste of Bread\u003c\/em\u003e will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. \u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2013-10-22\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003e ISBN-10: 9781475768114\u003c\/p\u003e \u003cp\u003eISBN-13: 9781475768114\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-1-4757-6809-1\u003c\/p\u003e \u003cp\u003eDimensions: 279cm x210cm\u003c\/p\u003e \u003cp\u003ePages: 207\u003c\/p\u003e ","brand":"Springer","offers":[{"title":"Default Title","offer_id":44340629831820,"sku":"9781475768114","price":144.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781475768114_2f3c0f6d-8a7b-46fa-962e-c6199117ce41.jpg?v=1755047135","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781475768114","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}