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The Taste of Bread : A Translation of le Goût du Pain, Comment le Préserver, Comment le Retrouver by Raymond Calvel and Ronald L. Wirtz (2013, Trade Paperback)

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At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz.

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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 French and European hearth breads. 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.

Number of Pages
Xxiv, 207 Pages
Language
English
Publication Name
Taste of Bread : a Translation of Le Goût Du Pain, Comment Le Préserver, Comment Le Retrouver
Publication Year
2013
Subject
Food Science, Courses & Dishes / Bread
Type
Textbook
Subject Area
Technology & Engineering, Cooking
Author
Ronald L. Wirtz, Raymond Calvel
Format
Trade Paperback

Intended Audience
Scholarly & Professional
Reviews
"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." - Julia Child, Author of Mastering the Art of French Cooking
Number of Volumes
1 Vol.
Illustrated
Yes
Lc Classification Number
Tx341-641
Table of Content
Characteristics 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
Copyright Date
2001