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"The Taste of Bread"
By Professor Raymond Calvel

Professor Calvel is regarded by many people as the baker who brought about the resurgence of interest in good bread in France.

His book is instructional and inspirational. Sadly, the English version is also quite expensive. But it is worth it.

Many of the best bakers I know re-read the book annually, and refer to it constantly. It has a number of excellent formulas in it, but the love of bread that shines through every word in the book is the greatest treasure it shares.

This is an excellent book for any baker who wants to move from good to excellent. can help you find a hard back edition.

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