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The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Tác giả: James J. MacGuire, Raymond Calvel, Ronald L. Wirtz
NXB: Springer
Chi tiết sản phẩm
- #2,160,918 in Books
- #232 in Food Science
- #1,235 in Chemical Engineering
- #77,670 in Textbooks
Về tác giả — James J. MacGuire
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Review"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
From the Back Cover"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."
Mô tả nội dung sách The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver - James J. MacGuire
Thông tin sách: The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver (Kindle, 207 trang) – Springer, 2001. Ngôn ngữ: Tiếng Anh.
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.
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