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This is the definitive reference on the art of french bread making, the author of which is considered the man who help to revive artisanal bread making in france, but taught the craft worldwide. This is the english language translation, and features the technical guidance of James McGuire, the well known Canadian baker and restaurateur. The book features in depth commentary about the ingredients that collectively create the taste of bread, as well as, numerous formulae. It is mostly geared toward the professional baker, the formula typically production volumes, but it has become basic reading for all those interested more in the science of bread, the bread crafting process and learning to be a better baker.
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Subjects
Bread, bread science, french bread traditionsPeople
Raymond Calvel, James MacGuireShowing 3 featured editions. View all 3 editions?
Edition | Availability |
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1
The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Oct 22, 2013, Springer
paperback
1475768117 9781475768114
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2
Taste of Bread: A Translation of le Goût du Pain, Comment le Préserver, Comment le Retrouver
2013, Springer
in English
1475768095 9781475768091
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WorldCat
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3
The taste of bread
2001, Aspen Publishers, Brand: Springer, Springer
in English
0834216469 9780834216464
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Book Details
Edition Notes
Includes bibliographical references and index.
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Feedback?August 28, 2019 | Edited by theunabaker | Edited without comment. |
December 6, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
December 10, 2009 | Created by WorkBot | add works page |