Advanced Bread and Pastry : A Professional Approach - Michel Suas

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Advanced Bread and Pastry

A Professional Approach

By: Michel Suas

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Hardcover | 4 May 2008 | Edition Number 1

At a Glance

Hardcover
1056 Pages

Edition Type
New edition

Dimensions(cm)
28 x 22 x 6

Hardcover

RRP $179.95

$160.25

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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.

Features:

Clear concept and progressive explanation helps readers to better understand the processes
In depth information on both bread and pastry arts allow for an audience with differing interests
Modern, and up to date design, with photos of the finished product creates a visually pleasing book that will be enjoyed as well by collectors
Reader will appreciate coverage of new trends in flavor and texture in pastry and breads
Versatile formula exposes the reader with finished products from around the world

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.

Industry Reviews

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

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