The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver by Raymond Calvel, Ronald L. Wirtz
English | 2014 | Non-Fiction > Food & Drink | ePUB | 8.7 MB
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: