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Hamelman, Jeffrey

Published by Wiley (2004)

ISBN 10: 0471168572 ISBN 13: 9780471168577

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Item Description: Wiley, 2004. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Recipes.Acknowledgments.Foreword by Raymond Calvel.Preface.PART ONE: INGREDIENTS AND TECHNIQUES.1. The Bread-Making Process from Mixing through Baking.2. Ingredients and their Function.3. Hand Techniques.PART TWO: FORMULAS AND DECORATIVE BREADS.4. Breads Made with Yeasted Pre-Ferments.5. Levain Breads.6. Sourdough Rye Breads.7. Straight Doughs.8. Miscellaneous Breads.9. Braiding Techniques.10. Decorative and Display Projects.Appendix.Developing and Perpetuating a Sourdough Culture.Rheological Testing and Analysis of Flour.Flour Additives.Baker's Percentage.Desired Dough Temperature.Computing Batch Cost.Useful Conversions and Equivalencies.Sample Proofing Schedule.Epilogue.Glossary.Bibliography.Index.About the Author. Bookseller Inventory # ABE_book_usedgood_0471168572

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Lambert M. Surhone, Mariam T. Tennoe, Susan F. Henssonow

Published by Betascript Publishing

ISBN 10: 6135386808 ISBN 13: 9786135386806

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Item Description: Betascript Publishing. Paperback. Book Condition: new. BRAND NEW PRINT ON DEMAND., Raymond Calvel, Lambert M. Surhone, Mariam T. Tennoe, Susan F. Henssonow. Bookseller Inventory # B9786135386806

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Hamelman, Jeffrey

Published by Wiley (2004)

ISBN 10: 0471168572 ISBN 13: 9780471168577

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Item Description: Wiley, 2004. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Recipes.Acknowledgments.Foreword by Raymond Calvel.Preface.PART ONE: INGREDIENTS AND TECHNIQUES.1. The Bread-Making Process from Mixing through Baking.2. Ingredients and their Function.3. Hand Techniques.PART TWO: FORMULAS AND DECORATIVE BREADS.4. Breads Made with Yeasted Pre-Ferments.5. Levain Breads.6. Sourdough Rye Breads.7. Straight Doughs.8. Miscellaneous Breads.9. Braiding Techniques.10. Decorative and Display Projects.Appendix.Developing and Perpetuating a Sourdough Culture.Rheological Testing and Analysis of Flour.Flour Additives.Baker's Percentage.Desired Dough Temperature.Computing Batch Cost.Useful Conversions and Equivalencies.Sample Proofing Schedule.Epilogue.Glossary.Bibliography.Index.About the Author. Bookseller Inventory # ABE_book_new_0471168572

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RAYMOND CALVEL

Published by PUF (1964)

Used Couverture souple

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From: secretdulivre (Bize minervois, France)

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Item Description: PUF, 1964. Couverture souple. Book Condition: Très bon. Envoi philatélique rapide et sous enveloppe a bulles Language: eng Language: eng 0.0. Bookseller Inventory # ABE-12926780601

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Raymond Calvel, Ronald L. Wirtz

Published by Springer-Verlag New York Inc., United States (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., United States, 2013. Paperback. Book Condition: New. 272 x 208 mm. Language: English Brand New Book ***** Print on Demand *****.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. Softcover reprint of the original 1st ed. 2001. Bookseller Inventory # APC9781475768114

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RAYMOND CALVEL

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Herb Tandree Philosophy Books (Stroud, UK, United Kingdom)

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Item Description: Springer, 2013. Paperback. Book Condition: NEAR FINE. Paperback, This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # 735664

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Raymond Calvel

Published by Springer Verlag Gmbh Okt 2013 (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer Verlag Gmbh Okt 2013, 2013. Taschenbuch. Book Condition: Neu. 279x210x13 mm. Neuware - 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. 207 pp. Englisch. Bookseller Inventory # 9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his words, and have also included special information on North American ingredients, especially flours, where they differ from the French. This is essential reading-a real treasure-for anyone interested in this very special craft." - Julia Child, Author of Mastering the Art of French Cooking. Bookseller Inventory # ABE_book_new_1475768117

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his words, and have also included special information on North American ingredients, especially flours, where they differ from the French. This is essential reading-a real treasure-for anyone interested in this very special craft." - Julia Child, Author of Mastering the Art of French Cooking. Bookseller Inventory # ABE_book_usedgood_1475768117

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Raymond Calvel, Ronald L. Wirtz

Published by Springer-Verlag New York Inc., United States (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., United States, 2013. Paperback. Book Condition: New. 272 x 208 mm. Language: English Brand New Book ***** Print on Demand *****. 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. Softcover reprint of the original 1st ed. 2001. Bookseller Inventory # APC9781475768114

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Calvel, Raymond/ Macguire, James J. (ADP)/ Wirtz, Ronald L.

Published by Springer Verlag (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer Verlag, 2013. Paperback. Book Condition: New. 21.08 x 27.94 cm. Our orders are sent from our warehouse locally or directly from our international distributors to allow us to offer you the best possible price and delivery time. Book. Bookseller Inventory # MM-26898082

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Raymond Calvel

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Citi Retail (Lowfield Heath, CRAWL, United Kingdom)

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Item Description: Paperback. Book Condition: New. 01200th. 210mm x 280mm x 19mm. Paperback. 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 produc.Shipping may be from our UK, US or Australian warehouse depending on stock availability. This item is printed on demand. 236 pages. 0.907. Bookseller Inventory # 9781475768114

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Raymond Calvel, Ronald L. Wirtz

Published by Springer (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer, 2001. Hardcover. Book Condition: Good. 001 Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0000696157

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Raymond Calvel

Published by Springer 2001-03-01 (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

Used Hardcover First Edition

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From: Lost Books (AUSTIN, TX, U.S.A.)

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Item Description: Springer 2001-03-01, 2001. Hardcover. Book Condition: good. 1st. 0834216469. Bookseller Inventory # 558339

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer. Hardcover. Book Condition: Very Good. Bookseller Inventory # P020834216469

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer, 2001. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: At last, Raymond Calvel's "Le Gout du Pain" is available inEnglish, translated by Ronald Wirtz. Mr. Calvel is known throughoutthe world for his research on the production of quality French andEuropean hearth breads. Supplemented with dozens of black and whitephotos, drawings, and color plates, this book provides the basictechnical knowledge that is necessary to the development ofcompetence in the manufacture of hearth breads. Bookseller Inventory # ABE_book_usedgood_0834216469

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer. Hardcover. Book Condition: New. Bookseller Inventory # P110834216469

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Raymond Calvel, Ronald L. Wirtz, James J. MacGuire (Adapter)

Published by Springer

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer. Hardcover. Book Condition: New. 1st. This item is printed on demand. Bookseller Inventory # DADAX0834216469

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