Advanced Bread and Pastry (Hardcover)

Michel Suas

ISBN 10: 141801169X / ISBN 13: 9781418011697

Published by Cengage Learning, Inc, Clifton Park, 2008

About this Item

Hardcover. 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. A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of classic methods and processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781418011697

Bibliographic Details

Title: Advanced Bread and Pastry (Hardcover)

Publisher: Cengage Learning, Inc, Clifton Park

Publication Date: 2008

Binding: Hardcover

Condition: new

Edition: 1st Edition

About this title

Synopsis:

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.

About the Author:

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.