Advanced Bread and Pastry
| AUTHOR | Suas, Michel |
| PUBLISHER | Cengage Learning (03/01/2008) |
| PRODUCT TYPE | Hardcover (Hardcover) |
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.
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Product Format
Product Details
ISBN-13:
9781418011697
ISBN-10:
141801169X
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
1056
Carton Quantity:
4
Product Dimensions:
8.67 x 2.13 x 10.91 inches
Weight:
6.87 pound(s)
Feature Codes:
Bibliography,
Index,
Price on Product,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Business & Economics | Industries - Hospitality, Travel & Tourism
Business & Economics | Methods - General
Business & Economics | Food Science - General
Dewey Decimal:
641.815
Library of Congress Control Number:
2008920842
Descriptions, Reviews, Etc.
annotation
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.
Show More
publisher marketing
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.
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Author:
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.
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List Price $168.95
Your Price
$167.26