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    Advanced Bread and Pastry (Hardback) By (author) Michel Suas

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    DescriptionAdvanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is 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 the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.


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    Title
    Advanced Bread and Pastry
    Authors and contributors
    By (author) Michel Suas
    Physical properties
    Format: Hardback
    Number of pages: 1056
    Width: 216 mm
    Height: 279 mm
    Thickness: 46 mm
    Weight: 3,065 g
    Language
    English
    ISBN
    ISBN 13: 9781418011697
    ISBN 10: 141801169X
    Classifications

    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.6
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    DC22: 641.815
    BIC subject category V2: KNS
    LC subject heading: ,
    LC classification: HF
    Warengruppen-Systematik des deutschen Buchhandels: 14810
    BIC subject category V2: TTVC
    Abridged Dewey: 641
    LC subject heading:
    B&T Modifier: Text Format: 06
    B&T Merchandise Category: STX
    BISAC V2.8: BUS081000, TEC012000
    Ingram Subject Code: CE
    Libri: I-CE
    BISAC V2.8: BUS012000, CKB004000
    B&T Approval Code: A97405000
    BISAC V2.8: CKB009000, CKB023000, BUS070120
    Thema V1.0: VSC, WBVS, WBA, TDCT, KNA, KNS, TTVC
    Edition
    1
    Publisher
    Cengage Learning, Inc
    Imprint name
    Delmar Cengage Learning
    Publication date
    04 May 2008
    Publication City/Country
    Clifton Park
    Review quote
    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
    Table of contents
    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