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Advanced Bread and Pastry: A Profession..., Michel Suas

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Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
Book Title
Advanced Bread and Pastry: A Professional Approach
ISBN
141801169X
EAN
9781418011697
Release Title
Advanced Bread and Pastry: A Professional Approach
Artist
Michel Suas
Brand
N/A
Colour
N/A

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Product Identifiers

Publisher
Delamr Cengage Learning
ISBN-10
141801169X
ISBN-13
9781418011697
eBay Product ID (ePID)
20038858627

Product Key Features

Number of Pages
1056 Pages
Language
English
Publication Name
Advanced Bread and Pastry
Subject
Careers / General, Methods / General, Courses & Dishes / Bread, Industries / Food Industry, Courses & Dishes / Pastry
Publication Year
2008
Features
New Edition
Type
Textbook
Subject Area
Cooking, Business & Economics
Author
Michel Suas
Format
Hardcover

Dimensions

Item Height
11 in
Item Weight
108 Oz
Item Length
2.1 in
Item Width
8.7 in

Additional Product Features

Intended Audience
College Audience
Reviews
"I think that the strength of the authors’ technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington, Part 1: Introduction Chapter 1: About the CraftChapter 2: About Hygiene and SanitationPart 2: Breads Chapter 3: The Bread Process and Dough MixingChapter 4: FermentationChapter 5: Baking BreadChapter 6: Advanced flour technology Chapter 7: Alternative baking processes Chapter 8: Bread FormulasPart 3: ViennoiserieChapter 9: ViennoiseriePart 4: Pastry Chapter 10: CookiesChapter 11: Quick breadsChapter 12: Pastry DoughChapter 13: Pies & TartsChapter 14: Cake Mixing and BakingChapter 15: Syrups, Creams, Custards, Egg Foams, and IcingsChapter 16: MousseChapter 17: Classic and Modern Cake AssemblyChapter 18: Petits Fours and ConfectionsChapter 19: Frozen DessertsChapter 20: Plated DessertsChapter 21: Advanced DecorationChapter 22: Chocolate and Chocolate WorkGlossaryAppendices, "I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington, "I think that the strength of the authorstechnical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington, "This is the most thorough, well researched, and detailed baking text I have seen. Advanced Bread and Pastry is more comprehensive than any of the competing texts I have reviewed." - Paul V. Krebs, C.C.E., Professor of Culinary Arts and Baking, Schenectady County Community College, Schenectady, New York, "I think that the strength of the authors? technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington
Illustrated
Yes
Table Of Content
Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking ToolsChapter 3: Bakers PercentagesChapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: YeastChapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing LogChapter 11: Calculating Water Temperature Chapter 12: FermentationChapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-FermentsChapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast BreadsChapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: PiesChapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes--BasesChapter 23: Cake DecoratingChapter 24: Pastries and Plating Chapter 25: Frozen DessertsChapter 26: ChocolateChapter 27: Sugar and Marzipan
Edition Description
New Edition
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.
LC Classification Number
TX769

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