Raymond calvel (26 risultati)

Paperback. Condizione: New. The item is brand new, never used or read. It's in perfect condition and may include supplements and/or access codes or come shrink-wrapped. Softcover reprint of the original 1st ed. 2001.

Paperback. Ref. F125542. 23x16. 410 págs. Ilustraciones en blanco y negro. Canto descolorido. Cocina. 9-A 410 págs. Cocina, alimentación y gastronomía.

Condizione: New.

Condizione: New.

Paperback. Condizione: New. 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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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.…

Taschenbuch. Condizione: Neu. The Taste of Bread | A translation of Le Goût du Pain, comment le préserver, comment le retrouver | Raymond Calvel (u. a.) | Taschenbuch | xxiv | Englisch | 2013 | Springer US | EAN 9781475768114 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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. …

Condizione: New. pp. 236.

Paperback. Condizione: Brand New. 231 pages. 11.00x8.50x0.50 inches. In Stock.

Paperback. Condizione: New. 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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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.…

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Couverture rigide. Condizione: Bon. 10361. Bon état, envoi rapide et soigné.

Hardcover. Condizione: gut. 1990. Le goût du pain : Comment le préserver, comment le retrouver In deutscher Sprache. pages.

Couverture rigide. Condizione: Très bon. 1 volume reliure cartonnée illustrée de l'éditeur, 125 pages [1], avec de nombreuses illustrations. Grand prix du meilleur ouvrage de l'Académie nationale de cuisine 1990 (avec son étiquette dorée). Envoi autographe signé par l'auteur. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request ). Signé par l'auteur. …

Paris, Editions Eyrolles, 1955, 2ª édition. 25x16 cm. 464 p. + IV láms. b/n. Tela editorial. Ilustr. b/n. Sellos tinta antigua biblioteca y algún subrayado a lápiz color. Buen estado. (Ref. PS. 402-C).

Condizione: new. Questo è un articolo print on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - 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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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.&nbsp The Taste o.…

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Paperback. Condizione: new. 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 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 compositionoxidation in the mixing processleavening and fermentation effects of dough division and formation baking and equipmentstorageThe 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. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. 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 millingcharacteristics of breadmaking flourdough compositionoxidation in the mixing processleavening and fermentationeffects of dough division and formationbaking and equipmentstorageThe 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.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 236 pp. Englisch.…

Condizione: New. Print on Demand pp. 236 This item is printed on demand.

Condizione: New. PRINT ON DEMAND pp. 236.