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.
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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.
"About this title" may belong to another edition of this title.
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Advanced Bread and Pastry
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Advanced Bread and Pastry: A Professional Approach
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ISBN 10: 141801169X
ISBN 13: 9781418011697
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Hardcover. Condition: Good. Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry 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 classical 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. Bottom of front board edge split. Can supply photo. 1042 pages. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cookery, Food & Wine; Cooking, Wine & Dining; Cookery, Food & Wine::Bread. ISBN: 141801169X. ISBN/EAN: 9781418011697. Inventory No: 276665. This book is extra heavy, and may involve extra shipping charges to some countries. Seller Inventory # 276665
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Advanced Bread and Pastry (Hardcover)
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Cengage Learning, Inc, Clifton Park, 2008
ISBN 10: 141801169X
ISBN 13: 9781418011697
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Hardcover. Condition: new. 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
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Advanced Bread and Pastry
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Advanced Bread and Pastry (Hardcover)
Published by
Cengage Learning, Inc, Clifton Park, 2008
ISBN 10: 141801169X
ISBN 13: 9781418011697
New
Hardcover
First Edition
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Hardcover. Condition: new. 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 our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781418011697