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Price: US$ 20.72
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Item Description: 1950. Revue. 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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Raymond Calvel

Published by Presses Universitaires de France (1979)

ISBN 10: 2130360238 ISBN 13: 9782130360230

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From: AUGUSTO DIAS CARDOSO (MAUVES SUR HUISNE, ORNE, France)

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Item Description: Presses Universitaires de France, 1979. Book Condition: D'occasion - État correct. ed1964 tranche jaunie, interieur bon etat. Bookseller Inventory # 9G-5RIP-RSGC

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Raymond Calvel

Published by Presses universitaires de France (1969)

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From: Ammareal (Grigny, France)

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Item Description: Presses universitaires de France, 1969. Softcover. Book Condition: Bon. Edition 1979. Ammareal reverse jusqu'à 15% du prix net de ce livre à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Edition 1979. Ammareal gives back up to 15% of this book's net price to charity organizations. Bookseller Inventory # A-647-400

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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, 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 (author), James J. MacGuire (other adaptation), Ronald L. Wirtz (author)

Published by Springer US 2013-10-22, Boston, MA (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer US 2013-10-22, Boston, MA, 2013. paperback. Book Condition: New. Bookseller Inventory # 9781475768114

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Raymond Calvel, James J. MacGuire, Ronald L. Wirtz

Published by Springer-Verlag New York Inc.

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc. Paperback. Book Condition: new. BRAND NEW, Taste of Bread: A Translation of Le Gout Du Pain, Comment Le Preserver, Comment Le Retrouver (Softcover reprint of the original 1st ed. 2001), Raymond Calvel, James J. MacGuire, Ronald L. Wirtz, 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. Bookseller Inventory # B9781475768114

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Raymond Calvel

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

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Books2Anywhere (Fairford, GLOS, United Kingdom)

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Item Description: Springer-Verlag New York Inc., 2013. PAP. 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 . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. 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 # LIE9781475768114

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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. PAP. Book Condition: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IP-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. Num Pages: 231 pages, 81 black & white illustrations, 14 colour illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 280 x 212 x 13. Weight in Grams: 592. . 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

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. Book Condition: New. Num Pages: 231 pages, 81 black & white illustrations, 14 colour illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 280 x 212 x 13. Weight in Grams: 592. . 2013. Softcover reprint of the original 1st ed. 2001. Paperback. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781475768114

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Raymond Calvel, James J. MacGuire, Ronald L. Wirtz,

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Ria Christie Collections (Uxbridge, United Kingdom)

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Item Description: Paperback. Book Condition: New. Not Signed; 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 pr. book. Bookseller Inventory # ria9781475768114_rkm

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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. PAP. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Bookseller Inventory # IP-9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Irish Booksellers (Rumford, ME, U.S.A.)

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Item Description: Springer, 2013. Paperback. Book Condition: New. book. Bookseller Inventory # 1475768117

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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, GLOS, United Kingdom)

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Item Description: Springer, 2013. Paperback. Book Condition: NEW. 9781475768114 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0735664

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Calvel, Raymond

Published by Springer (2016)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9781475768114_lsuk

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Raymond Calvel; Ronald L. Wirtz

Published by Springer (2014)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2014. Book Condition: New. This item is printed on demand for shipment within 3 working days. Bookseller Inventory # LP9781475768114

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Calvel, Raymond

Published by Springer (2017)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2017. Paperback. Book Condition: New. This item is printed on demand. Bookseller Inventory # 1475768117

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Raymond Calvel

Published by Springer

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. Paperback. Book Condition: New. Paperback. 207 pages. Dimensions: 11.0in. x 8.3in. x 0.5in.At last, Raymond Calvels 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9781475768114

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer (2017)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2017. Paperback. Book Condition: Very Good. This item is printed on demand. Bookseller Inventory # P021475768117

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer (2017)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2017. Paperback. Book Condition: New. This item is printed on demand. Bookseller Inventory # P111475768117

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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 (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

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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Raymond Calvel

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Revaluation Books (Exeter, United Kingdom)

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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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CALVEL Professeur Raymond

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Item Description: Sans lieu, Edition Jérome Villette, 1990. 1 volume in 4° reliure cartonnée illustrée en couleurs. 127 pages. Illustrations en noir et couleurs, schémas et dessins in texte. Volume en parfait état. Professeur honoraire de boulangerie de l'Ecole Française de Meunerie, Professeur honoraire de l'Institut de Boulangerie du Japon. Président d'honneur de l'Association des Amis du pain français au Japon. Chevalier d'honneur de la Confrérie Suisse des Chevaliers du bon pain. Bookseller Inventory # 913

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

Published by Springer (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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From: Ergodebooks (RICHMOND, TX, U.S.A.)

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Item Description: Springer, 2001. Hardcover. Book Condition: New. This item is printed on demand. Bookseller Inventory # SONG0834216469

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Raymond Calvel, Ronald L. Wirtz

Published by Springer (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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From: Better World Books (Mishawaka, IN, U.S.A.)

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Item Description: Springer, 2001. Book Condition: Good. 1st. N/A. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP95776097

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Raymond Calvel

Published by Springer (2014)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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From: Books Express (Portsmouth, NH, U.S.A.)

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Item Description: Springer, 2014. Paperback. Book Condition: Used: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Bookseller Inventory # 1475768117

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