{"product_id":"the-taste-of-bread-a-translation-of-le-got-du-pain-comment-le-prserver-comment-le-retrouver","title":"The Taste of Bread: A translation of Le Got du Pain  comment le prserver  comment le retrouver","description":"\u003cp\u003eAt 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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":44948054704181,"sku":"ByrdShop_0834216469","price":319.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780834216464.jpg?v=1770035564","url":"https:\/\/atxbooks.com\/products\/the-taste-of-bread-a-translation-of-le-got-du-pain-comment-le-prserver-comment-le-retrouver","provider":"ATX Books","version":"1.0","type":"link"}