Advanced Bread and Pastry

Advanced Bread and Pastry

4.65 (234 ratings by Goodreads)
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Advanced 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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Product details

  • Hardback | 1056 pages
  • 224 x 284 x 48mm | 3,145g
  • Delmar Cengage Learning
  • Clifton Park, United States
  • English
  • New edition
  • New edition
  • illustrations
  • 141801169X
  • 9781418011697
  • 73,265

Table of contents

Chapter 1: The History of Baking and Pastry
Chapter 2: Bakery Equipment and Baking Tools
Chapter 3: Bakers Percentages
Chapter 4: Flour and Milling Process
Chapter 5: Water
Chapter 6: Salt
Chapter 7: Yeast
Chapter 8: Baking Process: Basic Steps and Procedures
Chapter 9: Mixing and Mixing Techniques
Chapter 10: Mixing Log
Chapter 11: Calculating Water Temperature
Chapter 12: Fermentation
Chapter 13: Enzyme Charts, Scoring, and Baking
Chapter 14: Pre-Ferments
Chapter 15: Retarding and Temperature Charts
Chapter 16: Basic Doughs
Chapter 17: Yeast Breads
Chapter 18: Rolls, and Breakfast Breads
Chapter 19: Cookies
Chapter 20: Pies
Chapter 21: Quick Breads: Muffins and Others
Chapter 22: Cakes-Bases
Chapter 23: Cake Decorating
Chapter 24: Pastries and Plating
Chapter 25: Frozen Desserts
Chapter 26: Chocolate
Chapter 27: Sugar and Marzipan
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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
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About 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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Rating details

234 ratings
4.65 out of 5 stars
5 74% (173)
4 19% (45)
3 5% (12)
2 1% (2)
1 1% (2)
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