ISBN: 9780834216464
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 Frenc… Altro …
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The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - copertina rigida, flessible
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
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2001, ISBN: 9780834216464
edizione con copertina rigida
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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ISBN: 9780834216464
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 Frenc… Altro …
ISBN: 9780834216464
by Raymond Calvel; Ronald L. Wirtz, PRINT ISBN: 9780834216464 E-TEXT ISBN: 9781475768091 Springer Nature eBook Other pricing structure might be available at vitalsource.com., Springer
2001
ISBN: 0834216469
[EAN: 9780834216464], Neubuch, [PU: Springer], New. In shrink wrap. Looks like an interesting title!, Books
The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - copertina rigida, flessible
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
2001, ISBN: 9780834216464
edizione con copertina rigida
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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Informazioni dettagliate del libro - The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
EAN (ISBN-13): 9780834216464
ISBN (ISBN-10): 0834216469
Copertina rigida
Anno di pubblicazione: 2001
Editore: Springer
236 Pagine
Peso: 0,907 kg
Lingua: eng/Englisch
Libro nella banca dati dal 2007-06-18T01:12:27+02:00 (Zurich)
Pagina di dettaglio ultima modifica in 2024-01-25T19:53:55+01:00 (Zurich)
ISBN/EAN: 0834216469
ISBN - Stili di scrittura alternativi:
0-8342-1646-9, 978-0-8342-1646-4
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : bread, garfield, raymond calvel, james peters, macguire, peter wirtz, james ronald
Titolo del libro: gout pain, the taste bread translation got pain comment prserver comment retrouver, goût pain comment préserver comment retrouver
Dati dell'editore
Autore: Raymond Calvel
Titolo: The Taste of Bread - A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Editore: Springer; Springer US
207 Pagine
Anno di pubblicazione: 2001-04-30
New York; NY; US
Stampato / Fatto in
Peso: 0,907 kg
Lingua: Inglese
87,99 € (DE)
BB; Book; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; bread; quality; translation; yeast; ticks; units; wheat; fermentation; information; pain; astronomy; elements; photography; C; Food Science; Chemistry and Materials Science; BC; EA
At long last, the classic text by acclaimed French baking expert Raymond Calvel is available in English. Professor Calvel is known throughout the world for his research on the production of quality French and European hearth breads, and this new English edition, undertaken by translator Ronald L. Wirtz and technical editor James J. MacGuire, brings Calvel’s expertise to the English-speaking world. 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.Altri libri che potrebbero essere simili a questo:
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