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… mais…
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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
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2001, ISBN: 0834216469
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The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - encadernada, livro de bolso
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
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2001, ISBN: 9780834216464
Edição encadernada
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… mais…
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
no/na AbeBooks.com
The Taste of Bread: A translation of Le Go?t du Pain, comment le pr?server, comment le retrouver - encadernada, livro de bolso
2001, ISBN: 0834216469
[EAN: 9780834216464], New book, [PU: Springer], Books
no/na alibris.com
2001, ISBN: 9780834216464
Edição encadernada
Hardcover, Good. May have some wear, markings, or minor cosmetic damage., [ED: 1], 0834216469., [PU: Springer]
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Dados detalhados do livro - 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
Livro de capa dura
Ano de publicação: 2001
Editor/Editora: Springer
236 Páginas
Peso: 0,907 kg
Língua: eng/Englisch
Livro na base de dados desde 2007-06-17T20:12:27-03:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2024-01-25T15:53:55-03:00 (Sao Paulo)
Número ISBN/EAN: 9780834216464
Número ISBN - Ortografia alternativa:
0-8342-1646-9, 978-0-8342-1646-4
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: bread, garfield, raymond calvel, james peters, macguire, peter wirtz, james ronald
Título do livro: gout pain, the taste bread translation got pain comment prserver comment retrouver, goût pain comment préserver comment retrouver
Dados da editora
Autor: Raymond Calvel
Título: The Taste of Bread - A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Editora: Springer; Springer US
207 Páginas
Ano de publicação: 2001-04-30
New York; NY; US
Impresso / Feito em
Peso: 0,907 kg
Língua: Inglês
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.Outros livros adicionais, que poderiam ser muito similares com este livro:
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