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Language: en
Pages: 238
Pages: 238
Type: BOOK - Published: 2001-04-30 - Publisher: Springer Science & Business Media
At long last, the classic text by acclaimed French baking expert Raymond Calvel is available in English. Professor Calvel is known throughout the world for his
Language: en
Pages: 218
Pages: 218
Type: BOOK - Published: 2013-11-09 - Publisher: Springer Science & Business Media
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
Language: en
Pages: 207
Pages: 207
Type: BOOK - Published: 2013-10-22 - Publisher: Springer
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
Language: en
Pages: 209
Pages: 209
Type: BOOK - Published: 2019-01-22 - Publisher: Zondervan
Join Margaret Feinberg, one of America's most beloved teachers and writers, as she sets out on a remarkable journey to unearth God's perspective on food. What y
Language: en
Pages: 369
Pages: 369
Type: BOOK - Published: 2021-12-21 - Publisher: Lorena Jones Books
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new