![]() ![]() ![]() 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. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. Book excerpt: At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. This book was released on 09 November 2013 with total page 207 pages. Download or read book entitled The Taste of Bread written by Raymond Calvel and published by Springer Science & Business Media online. ![]()
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