The Taste of Bread
Springer-Verlag New York Inc.
978-1-4757-6811-4 (ISBN)
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.
Characteristics Of Raw Materials And Dough Production. The Role of Mixing and of Yeast Fermentation in the Creation of Bread Taste. Baking and Keeping Qualities of Bread and Their Relationship to Taste. Bread and the Consumer. Traditional and Speciality Bread Production. Yeast-raised Sweet Dough Products, Common and Dietetic Rusks, Breadsticks, Croissants, Parisian and Regional Brioches. Bread and the Consumer. Nuturitional Value of Bread. Bread and Gastronomy
"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
| Mitarbeit |
Anpassung von: James J. MacGuire |
|---|---|
| Zusatzinfo | 14 Illustrations, color; 81 Illustrations, black and white; XXIV, 207 p. 95 illus., 14 illus. in color. |
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 210 x 279 mm |
| Gewicht | 590 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4757-6811-7 / 1475768117 |
| ISBN-13 | 978-1-4757-6811-4 / 9781475768114 |
| Zustand | Neuware |
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