{"product_id":"the-taste-of-bread-a-translation-of-le-gout-du-pain-comment-le-preserver-comment-le-retrouver","title":"The Taste of Bread A translation of Le Goût du Pain, comment le préserver, comment le retrouver","description":"\u003cp\u003eAt 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. \u003c\/p\u003e \u003cp\u003eThe 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: \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, 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. \u003c\/p\u003e","brand":"Springer US","offers":[{"title":"Default Title","offer_id":48094460084414,"sku":null,"price":130.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0536\/0592\/5054\/files\/11732873482713.jpg?v=1783606775","url":"https:\/\/bookshopnow.com\/products\/the-taste-of-bread-a-translation-of-le-gout-du-pain-comment-le-preserver-comment-le-retrouver","provider":"Book Shop Now","version":"1.0","type":"link"}