| 書目名稱 | The Taste of Bread | | 副標題 | A translation of Le | | 編輯 | Raymond Calvel | | 視頻video | http://file.papertrans.cn/921/920942/920942.mp4 | | 圖書封面 |  | | 描述 | .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. . | | 出版日期 | Book 2001 | | 關鍵詞 | astronomy; bread; elements; fermentation; information; pain; photography; quality; ticks; translation; units; w | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-6809-1 | | isbn_softcover | 978-1-4757-6811-4 | | isbn_ebook | 978-1-4757-6809-1 | | copyright | Springer Science+Business Media New York 2001 |
The information of publication is updating
|
|
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網安備110108008328)
GMT+8, 2026-1-20 00:48
發(fā)表于 2025-3-21 18:49:35
