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This is the long-awaited English language translation of Calvel's classic work 'Le gout du pain'. It covers flour, dough, mixing, fermentation, dough maturation, crust crumb and staling. It is a thorough bible on French breads, specialty breads, sweet dough products, croissants …
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 tr…
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 tr…
"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 such as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of th…