The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver 2001st Edition, Kindle Edition

Yes, it is supposed to be the best of the bread making books however, within the first chapter you become convinced, if you are in America you'll never be able to get good flour, unless you are a professional with a budget, to make a high quality product. Not an easy read.

Great book for professional guidance.

Not as good as someone said.Very expensive in English version

Good for using French flours. I wish it was more geared to home baking than bakery baking.

This book is for any serious baker and should be required reading on all levels. I took a class with Prof. MacGuire and James Hammelman at King Aurthur and it was an honor to work with both of them. Prof Calvel is gone now, but his passion lives on. If you are a serious baker you should get this. I think I paid $100. but worth it.

This was a gift. When asked, the recipient said:"5 is most amazing best book ever."So it's go that going for it.Which is nice.

Informative. Good buy

.I wish to thank Amazon for removing my purchase of this book from backorder where it remained for half a year and mysteriously canceling without notice, citing The Taste of Bread is "no longer available from any source" as the reason. Days later Amazon reissued this title for public sale at a cost of $15.00 more than they charged me!Is it really available now? --- Who knows?I thank Amazon because during those months of waiting for my order to ship, I fell in love with --- Bread: A Baker's Book of Techniques and Recipes, By Jeffrey Hamelman and have worked from it extensively with remarkable result. In fact, Professor Calvel, a legend for his autolyse method, also offers his recommendation of "Bread: A Baker's Book." Bread: A Baker's Book of Techniques and RecipesNancy Silverman of La Brea Bakery occasionally utilizes autolyse method for some of her recipes Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur. However, Jeffrey Hamelman demystifies the autolyse technique and simplifies it to the point of becoming a nonevent in the baking technique arsenal.My homework on this edition of Taste of Bread quite likely spared me an expensive learning curve, and the much aggravation of struggling with what many have claimed is a poorly edited translation of Raymond Calvel's Le Gout du Pain. It is my hope that they will seize upon the interest in Raymond Calvel's contribution to baking and re-issue a more finely edited version for the American baker at a cost that reflects the current market structure.Following is the table of contents for this 200 page book----Those who are not conversant with Baker's percentages will struggle with this information that is aimed at commercial bakers. It is not structured toward the casual cook._____________________PART I---CHARACTERISTICS OF RAW MATERIALS ANDDOUCH PRODUCTION Four Type and Condition of Wheat Milled into Bread Flour Nature of Breadmaking Flour Technical Characteristics of Breadmaking Flour Dough The Composition of Dough The influence of Processing Agents and the Use of Additives Additions to French Bread in Certain Foreign Countries The Influence of IngredientsPART II---THE ROLE OF MIXING AND OF YEASTFERMENTATION IN THE CREATION OF BREAD TASTE Mixing Mixing: Dough Production and the Physicochemical Development, Oxidation, and Maturation of Dough Excessive Oxidation and Its Consequences Fermentation The Role of Bread Fermentation The Influence of Different Breadmaking Methods on Taste Evolutionary Changes in the Different Breadmaking Methods Organic Acids The Identification of Volatile Organic Acids and Their Influence on the Taste of Bread The Relationship of Organic Acids, Mixing Intensity, Dough Oxidation Level, and Bread Production Method Dough Maturation and Development The Influence of Dough Maturation Level The Effects of Changes in pH and Residual Sugar Levels The Effects of Loaf Molding The Effect of Type and Degree of Paton Development The Effects of Freezing Unbaked and Parbaked LoavesPART III---BAKING AND KEEPING QUALITIES OFBREAD AND THEIR RELATIONSHIP TO TASTE Bread Crust Ovens Used in Bread Baking Formation, Coloration, and Degree of Crust Baking and Their Relationship to Bread Taste The Effects of Oven Steam on Crust Teste Flour-Dusted Breads and Crust Taste Scaling of Bread Crust Frozen Storage of Baked Bread Bread Crumb Foremation and Baking of the Crumb Crumb Color and Cell Structure Bread Staling Storage and Staling Effects on Bread Taste Bread Staling and Factors that Influence It Consumption of Stale Bread Shelf Life and Taste of Industrially Produced Packaged Breads Types of Bread SpoilagePART IV---TRADITIONAL AND SPECIALTY BREADPRODUCTION Basic French Bread Breadmaking with Levain and with Levain de Pate Yeast-Raised French Bread (Pain Courant) Rustic (Country-Style) Bread with Pure-Wheat Flour Specialty Breads Specialty Breads Breads for Filling or Topping Savory and Aromatic BreadsPART V---YEAST-RAISED SWEET DOUGH PRODUCTS,COMMON AND DIETETIC RUSKS, BREADSTICKS,CROISSANTS, PARISIAN AND REGIONAL BRIOCHES Rusks and Specialty Toasted Breads Rusks (Biscotte Courant) Gluten-Free Breads Breadsticks and Grissini Yeast-Raised Sweet Doughs Traditional Croissants Chocolate-Filled Buns from Croissant Dough Snail Rolls Brioches Regional Brioches Regional Brioches Vendee-Style Brioche Specialty Brioches Brioche-Type Hearth Cakes from Other LandsPART VI---NUTRITIONAL VALUE OF BREAD, BREAD ANDGASTRONOMY, BREAD AND THE CONSUMER Qualities of Bread The Nutritional Value of Bread Caloric Content and Bioavailability The Progressive Decline of Bread Consumption in France Bread Made from Stone-Ground Flour Bread and Gastronomy Comparing Bread with Other FoodsSelected Works of Professor Raymond Calval Ronald L. Wirtz

If you want to have a great knowledge and inderstanding of breads, its preparations and key ingredients, read prof. Calvel’s book. It is uncredible!

A technical book highly meeting my expectations. The photos could have been in better resolution.

è un libro per chi vuole capire anche i perché del pane, non solo i che (le ricette, comunque, ci sono).Illuminante anche tutta la parte dedicata al lievito naturale, con gli studi sulla sua conservazione (che hanno messo in rilievo come il freezer o anche il frigo possano compromettere la vita dei lieviti selvaggi (la parte di lievito, non dei batteri).Io l'ho comprato, visto il prezzo, come ebook ma se lo trovate in cartaceo in occasione fateci un pensierino.

A very technical book which is exactly what I was expecting. An excellent book if you want to really understand the chemistry of bread baking. This is a treasure.

Excellent

I was so looking forward to this book. Even at such a high price, it is considered one of the best books in the world of bread baking and worth every penny.Much to my dismay, it arrived with the correct cover but a totally different book inside...."The Rise of Experimental Biology". So far removed from bread making................it's horrificly funny.I'd love to order it again, but I'm afraid I might end up with the same bizarre copy. Better yet, I believe I should be entitled to a one for a better price or better yet free for my inconvenience. No way to talk to an actual person from Amazon about this..........so Buyer Beware you may end up with the hazzle of returning a much awaited book too!