Advanced Bread and Pastry
$287.06
- Hardcover
1056 pages
- Release Date
3 April 2008
Summary
Elevate Your Baking: A Professional’s Guide to Bread and Pastry
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry designed for students, professionals, and enthusiasts.
Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to…
Book Details
| ISBN-13: | 9781418011697 |
|---|---|
| ISBN-10: | 141801169X |
| Author: | Michel Suas, Michael Suas |
| Publisher: | Cengage Learning, Inc |
| Imprint: | Delmar Cengage Learning |
| Format: | Hardcover |
| Number of Pages: | 1056 |
| Edition: | 1st |
| Release Date: | 3 April 2008 |
| Weight: | 3.06kg |
| Dimensions: | 53mm x 220mm x 279mm |
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Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Chapter 6: Advanced flour technology Chapter 7: Alternative baking processes Chapter 8: Bread Formulas Part 3: Viennoiserie Chapter 9: Viennoiserie Part 4: Pastry Chapter 10: Cookies Chapter 11: Quick breads Chapter 12: Pastry Dough Chapter 13: Pies & Tarts Chapter 14: Cake Mixing and Baking Chapter 15: Syrups, Creams, Custards, Egg Foams, and Icings Chapter 16: Mousse Chapter 17: Classic and Modern Cake Assembly Chapter 18: Petits Fours and Confections Chapter 19: Frozen Desserts Chapter 20: Plated Desserts Chapter 21: Advanced Decoration Chapter 22: Chocolate and Chocolate Work Glossary Appendices
About The Author
Michel Suas
Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.
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