Discover the secrets to exceptional bread flavor with Raymond Calvel’s “The Taste of Bread.” This translation of “Le Gout du Pain” delves into preserving and reviving the taste of bread. Explore techniques from renowned baking professor Raymond Calvel, translated by Ronald L. Wirtz and technically edited by James J. MacGuire. Featuring photography by Garfield Peters, this Aspen Publication offers invaluable insights for bakers of all levels. Learn to unlock the full potential of your bread and elevate your baking skills.

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