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 classic 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.
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
Audience: Tertiary; University or College
Number Of Pages: 1056
Published: 4th May 2008
Dimensions (cm): 29.3 x 22.5 x 4.7
Weight (kg): 3.16
Edition Number: 1