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The Taste of Bread
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.
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.
207 pages, Hardcover
First published January 1, 1990
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Displaying 1 - 6 of 6 reviews
April 15, 2010
The BEST and most essential book on learning the craft of real bread making. You don't need any other book than this to make fantastic rustic and modern loaves. It's all here, and the US version has notes specific to American flours and units of measure. A must read if you're into baking bread.
July 13, 2009
Very technical, make that extremely technical. Excellent science. I miss a lot of it but still come away with better understandings.
Commercial formulas but excellent interesting recipes and shapes.
Commercial formulas but excellent interesting recipes and shapes.
June 30, 2016
Solid classic, inspiration for artisan bakers of the 80s but really advocating greater attention in the commercial baking world to the properties and qualities of bread that are damaged by too many shortcuts in pursuit of speed and consumer whims (how french!)
July 20, 2020
A very detailed explanation of the processes involved in bread making.
March 21, 2014
The only reason I don't give this a higher rating is because as a home baker, this doesn't help me loads.
It's STILL a good overview book, a bit of a classic, especially for commercial baking. A bit pricey, though, if you're looking for home baking advice.
It's STILL a good overview book, a bit of a classic, especially for commercial baking. A bit pricey, though, if you're looking for home baking advice.
Want to read
January 7, 2018a supposed holy Grail of bread-making books. Read Flour Water Salt Yeast by Ken Forkish first for foundational knowledge.
Displaying 1 - 6 of 6 reviews