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The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver - Raymond Calvel, Ronald L. Wirtz, James J. MacGuire
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Raymond Calvel, Ronald L. Wirtz, James J. MacGuire:
The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver - gebunden oder broschiert

2001, ISBN: 0834216469

[SR: 2138541], Hardcover, [EAN: 9780834216464], Springer, Springer, Book, [PU: Springer], 2001-04-30, Springer, A 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. It covers various aspects of the process, including information on use of North American flours., 271003, Bread, 271001, Baking, 66, Food & Drink, 1025612, Subjects, 266239, Books, 1039764, Low Fat, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271012, Preserving Food, 66, Food & Drink, 1025612, Subjects, 266239, Books, 74, Health, Family & Lifestyle, 270599, Beauty & Fashion, 270608, Complementary Medicine, 271143, Diets & Healthy Eating, 270645, Families & Parents, 270721, Fitness & Exercise, 270733, Health Issues, 270767, Medical & Healthcare Practitioners, 270748, Men's Health & Lifestyle, 270674, Pregnancy & Childcare, 276348, Psychology & Psychiatry, 270991, Reference, 270992, Relationships, 532458, Self Help, 270997, Sex, 270757, Women's Health & Lifestyle, 1025612, Subjects, 266239, Books, 278004, Chemistry, 278005, Analytical Chemistry, 277913, Biochemistry, 922214, Education, 922228, Geochemistry, 278012, Inorganic Chemistry, 278015, Laboratory Techniques & Experiments, 278016, Mineralogy, 278017, Organic Chemistry, 278020, Physical Chemistry, 922212, Reference, 57, Science & Nature, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books

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The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver - Raymond Calvel, Ronald L. Wirtz, James J. MacGuire
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Raymond Calvel, Ronald L. Wirtz, James J. MacGuire:
The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver - gebunden oder broschiert

2001, ISBN: 0834216469

[SR: 2180832], Hardcover, [EAN: 9780834216464], Springer, Springer, Book, [PU: Springer], 2001-04-30, Springer, A 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. It covers various aspects of the process, including information on use of North American flours., 271003, Bread, 271001, Baking, 66, Food & Drink, 1025612, Subjects, 266239, Books, 1039764, Low Fat, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271012, Preserving Food, 66, Food & Drink, 1025612, Subjects, 266239, Books, 74, Health, Family & Lifestyle, 270599, Beauty & Fashion, 270608, Complementary Medicine, 271143, Diets & Healthy Eating, 270645, Families & Parents, 270721, Fitness & Exercise, 270733, Health Issues, 270767, Medical & Healthcare Practitioners, 270748, Men's Health & Lifestyle, 270674, Pregnancy & Childcare, 276348, Psychology & Psychiatry, 270991, Reference, 270992, Relationships, 532458, Self Help, 270997, Sex, 270757, Women's Health & Lifestyle, 1025612, Subjects, 266239, Books, 278004, Chemistry, 278005, Analytical Chemistry, 277913, Biochemistry, 922214, Education, 922228, Geochemistry, 278012, Inorganic Chemistry, 278015, Laboratory Techniques & Experiments, 278016, Mineralogy, 278017, Organic Chemistry, 278020, Physical Chemistry, 922212, Reference, 57, Science & Nature, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books

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The Taste of Bread - gebunden oder broschiert

2001, ISBN: 0834216469

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[EAN: 9780834216464], Neubuch, [PU: Springer], Technology|Food Science, Cooking|Courses & Dishes|Bread, This item is printed on demand.

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Details zum Buch
The Taste of Bread
Autor:

Calvel, Raymond; Wirtz, Ronald L.

Titel:

The Taste of Bread

ISBN-Nummer:

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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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.

Detailangaben zum Buch - The Taste of Bread


EAN (ISBN-13): 9780834216464
ISBN (ISBN-10): 0834216469
Gebundene Ausgabe
Erscheinungsjahr: 2001
Herausgeber: Springer-Verlag GmbH
236 Seiten
Gewicht: 0,907 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 18.06.2007 01:12:27
Buch zuletzt gefunden am 14.06.2017 17:07:22
ISBN/EAN: 9780834216464

ISBN - alternative Schreibweisen:
0-8342-1646-9, 978-0-8342-1646-4


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