Advanced Bread and Pastry

Front Cover
Cengage Learning, Jul 24, 2012 - Business & Economics - 1056 pages
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.
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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


Bakers Percentages
Temperature Conversions
Formula Index
Subject Index

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About the author (2012)

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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