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#1
09-27-2001, 11:44 AM
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 Another bread book The Taste of Bread : A Translation of Le Gout Du Pain, Comment Le Preserver, Comment Le Retrouver--by Raymond Calvel, Ronald L. Wirtz, James J. MacGuire Format: Hardcover, 1st ed., 216pp. ISBN: 0834216469 Publisher: Aspen Publishers, Inc. Pub. Date: January 2000 Contents Characteristics of Raw Materials and Dough Production * The Role of Mixing and of Yeast Fermentation in the Creation of Bread Taste * Baking and Keeping Qualities of Bread and Their Relationship to Taste * Bread and the Consumer. Traditional and Speciality Bread Production * Yeast-raised Sweet Dough Products, Common and Dietetic Rusks, Breadsticks, Croissants, Parisian and Regional Brioches * Bread and the Consumer. Nuturitional Value of Bread. Bread and Gastronomy. Review Quotes 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. Supplemented with dozens of black and white photos, drawings, and color plates, this book provides the basic technical knowledge that is necessary to the development of competence in the manufacture of hearth breads. You will get a good price at Barnes & Noble The book is intended for professional bakers. [ September 27, 2001: Message edited by: Kimmie ]
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.»      |
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#2
09-28-2001, 02:55 AM
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| M. Calvel is rumored to be a true guru. He is often cited in other bread books. I'm not sure I am ready for him quite yet. I did just order Beth Hensberger's Bread Bible, Secrets of a Jewish Baker and The Village Baker by Joe Ortiz. 3 new books, Frank refreshed and ready, girlfriend away for the weekend....I smell trouble!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#4
09-28-2001, 04:55 PM
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 Hey Kyle, You will love Beth Hensberger's Bread Bible. 
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#5
09-29-2001, 08:00 AM
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| I got one out of three; The Village Baker. I guess I'll get the other two on Monday. I think it's kinda tough to get anything south of Canal Street these days so I won't b***h 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#6
09-29-2001, 02:15 PM
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 Hey Kyle, I would consider Calvel's book seriously if I were you. I feel you are just about ready for a really serious book on bread!
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#7
09-29-2001, 03:07 PM
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| Frank anf Ernest may get a sister. I am going to try Ortiz's real basic (flour and water only!) starter. It looks almost like an old dough thing. You keep a walnut size chunk. Film at 11!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#8
09-29-2001, 09:07 PM
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| Kim's right The Bread Bible is a great book. Been working my way through it since I got it. So far so good, everything turned out great. How to you like The Village Baker Kyle?
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#9
09-30-2001, 01:52 PM
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| My baking formula tech instructor from J&W emailed me and said the Calvel book was out and really recommended it. What's the deal? Lots of info, I'm sure, but any formulas?
__________________ It's not Dairy Queen. |
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#10
09-30-2001, 03:49 PM
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| Here's the blurb from C.H.I.P.S.. It looks like it does include formulas. Barnes & Noble is selling it for $48.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#11
09-30-2001, 03:58 PM
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| OK, it's true. I have no will power! It's a good thing I don't have kids. After having just spent $48 on a (the?) bread book, they might be going hungry!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#12
10-02-2001, 04:52 PM
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| Yet another bread book is coming out in November: Bread Baker's Apprentice : Making Classic Breads With the Cutting Edge Techniques of a Bread Master by Peter Reinhart. How about it Kyle?
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#13
10-03-2001, 05:01 AM
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| It's a given Iza In fact, at the same time as his book is released in November, Peter Reinhart will be touring with members of The Bakers Dozen. They are going to be promoting their new book as well. They have a stop @ The Institute of Culinary Education (I.C.E. formerly known as Peter Kump's New York Cooking School). I have a well placed contact at I.C.E and think I will be able to sneak in [ October 03, 2001: Message edited by: KyleW ]
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#14
10-03-2001, 06:05 AM
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 I just got Calvel's book. It looks much more like a text book than a cook book. I just wish I had a fire place to out my feet up in front of. This book looks very cool. TBH - There seem to be many formulae. [ October 03, 2001: Message edited by: KyleW ]
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#15
10-03-2001, 06:34 AM
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 When did Peter Kump's change names? Not that it makes any difference to me since I'm far far away from NYC and not likely to be going to cooking school any time soon. |
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