{"product_id":"the-taste-of-bread-a-translation-of-le-gout-du-pain-comment-le-preserver-comment-le-retrouver-softcover-reprint-of-the-original-1st-2001","title":"The Taste of Bread: A Translation of Le Goût Du Pain, Comment Le Préserver, Comment Le Retrouver (Softcover Reprint of the Original 1st 2001)","description":"\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 \u003c\/p\u003e\n\u003cli\u003ebaking and equipment\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003estorage\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e \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","brand":"Springer","offers":[{"title":"Default Title","offer_id":51943040647399,"sku":"9781475768114","price":159.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0449\/4075\/5096\/files\/imageloader_7fd7e628-fe72-4f0e-a03a-f4f0c08ddfb0.jpg?v=1775282624","url":"https:\/\/arvidabookco.com\/products\/the-taste-of-bread-a-translation-of-le-gout-du-pain-comment-le-preserver-comment-le-retrouver-softcover-reprint-of-the-original-1st-2001","provider":"Arvida Book Co.","version":"1.0","type":"link"}