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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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Item Description: 1950. soft. Book Condition: Bon état. numero special 36 pages - la carte d'ecoute de tous les emetteurs francais - jean nohain , jean calvel , andre gillois , paul guth, louis ducreux , georges briquet , pierre brive et raymond asso henri spade - simone renant - Genre : Revue. Bookseller Inventory # 597664-773

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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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RAYMOND CALVEL

Published by PUF (1964)

Used Couverture souple

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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. 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 # AAZ9781475768114

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Raymond Calvel

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

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., 2013. Paperback. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # GB-9781475768114

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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. 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 # AAZ9781475768114

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Raymond Calvel

Published by Springer (2014)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2014. Taschenbuch. Book Condition: Neu. Neu Neuware, auf Lager, SCHNELLVERSAND mit dpd - 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. 236 pp. Englisch. Bookseller Inventory # INF1000306194

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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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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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Raymond Calvel

Published by Springer Okt 2013 (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer Okt 2013, 2013. Taschenbuch. Book Condition: Neu. 279x210x17 mm. This item is printed on demand - Print on Demand Titel. 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. 236 pp. Englisch. Bookseller Inventory # 9781475768114

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. Book Condition: New. 2013. Softcover reprint of the original 1st ed. 2001. Paperback. . . . . . Bookseller Inventory # V9781475768114

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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. book. Bookseller Inventory # ria9781475768114_rkm1

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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. book. Bookseller Inventory # ria9781475768114_rkm

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. Book Condition: New. 2013. Softcover reprint of the original 1st ed. 2001. Paperback. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781475768114

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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. Bookseller Inventory # GA9781475768114

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Raymond Calvel

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Paperback. Book Condition: Brand New. 11.00x8.50x0.50 inches. In Stock. Bookseller Inventory # x-1475768117

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Raymond Calvel

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: 2013. 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 production of q.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 236 pages. 0.907. Bookseller Inventory # 9781475768114

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RAYMOND CALVEL

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Paperback. Book Condition: NEAR FINE. 9781475768114 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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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. PAPERBACK. Book Condition: New. 1475768117 Special order direct from the distributor. Bookseller Inventory # ING9781475768114

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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. Book Condition: New. This book is either new in the wrapper or has never been read. This item was a donation to Goodwill of Greater Washington. Thanks for your order from Goodwill of Greater Washington. Bookseller Inventory # K-03-00641

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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. Book Condition: Good. 1st. N/A. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP79479843

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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

Published by Springer (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer, 2001. HARDCOVER Rare Books-Cooking and Food . RARE BOOKS, Underlined. Bookseller Inventory # 01978083421646402

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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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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: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! 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_new_0834216469

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Raymond Calvel

Published by Springer 2001-03-01 (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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

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Raymond Calvel; Ronald L. Wirtz; Adapter-James J. MacGuire

Published by Springer

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer. Hardcover. Book Condition: New. This item is printed on demand. Bookseller Inventory # SONG0834216469

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