| Advanced Bread and Pastry Contributor(s): Suas, Michel (Author) |
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ISBN: 141801169X ISBN-13: 9781418011697 Publisher: Cengage Learning OUR PRICE: $154.80 Product Type: Hardcover Published: March 2008 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Business & Economics | Industries - Hospitality, Travel & Tourism - Cooking | Methods - General - Technology & Engineering | Food Science - General |
| Dewey: 641.815 |
| LCCN: 2008920842 |
| Physical Information: 2.13" H x 8.67" W x 10.91" (6.87 lbs) 1056 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Suas, Michel: - 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. |