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The Taste of Bread
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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 ...more
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 ...more
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Hardcover, 207 pages
Published
April 30th 2001
by Springer
(first published 1990)
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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!)
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.
Jul 13, 2009
Tanna
rated it
it was amazing
Recommends it for:
Only total over the top breadies ...
Shelves:
baking-bread
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.
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.
a supposed holy Grail of bread-making books. Read Flour Water Salt Yeast by Ken Forkish first for foundational knowledge.
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