Advanced Bread and Pastry

Front Cover
Cengage Learning, Apr 4, 2008 - Business & Economics - 1056 pages
2 Reviews
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
  

What people are saying - Write a review

LibraryThing Review

User Review  - oriboaz - LibraryThing

More than half the book is about pastry, but the other half is about bread making. Excellent technical information on bread making in the French manner. Fantastic recipes, given as formulas with very ... Read full review

Review: Advanced Bread and Pastry

User Review  - Greg Cook - Goodreads

If you only own one book on bread and pastry , this should be it. Absolutely the best in every way. Read full review

Contents

Preface
Introduction
Bread
Viennoiserie
Pastry
Conversions
Bakers Percentages
Temperature Conversions
Glossary
References
Formula Index
Subject Index
Copyright

Common terms and phrases

About the author (2008)

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.

Bibliographic information