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.
Author: Michel Suas
Publisher: Cengage Learning
Published: 03/01/2008
Pages: 1056
Binding Type: Hardcover
Weight: 6.87lbs
Size: 10.91h x 8.67w x 2.13d
ISBN13: 9781418011697
ISBN10: 141801169X
BISAC Categories:
- Business & Economics | Industries | Hospitality, Travel & Tourism
- Cooking | Methods | General
- Technology & Engineering | Food Science | General
Author: Michel Suas
Publisher: Cengage Learning
Published: 03/01/2008
Pages: 1056
Binding Type: Hardcover
Weight: 6.87lbs
Size: 10.91h x 8.67w x 2.13d
ISBN13: 9781418011697
ISBN10: 141801169X
BISAC Categories:
- Business & Economics | Industries | Hospitality, Travel & Tourism
- Cooking | Methods | General
- Technology & Engineering | Food Science | General