Advanced Bread and Pastry 1st Edition
Michel Suas
ISBN-13: 9781418011697 | ISBN-10: 141801169X
© 2009 | Published |  1056  Pages

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US $154.95
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.

  • Chapter 1: The History of Baking and Pastry
    Chapter 2: Bakery Equipment and Baking Tools
    Chapter 3: Bakers Percentages
    Chapter 4: Flour and Milling Process
    Chapter 5: Water
    Chapter 6: Salt
    Chapter 7: Yeast
    Chapter 8: Baking Process: Basic Steps and Procedures
    Chapter 9: Mixing and Mixing Techniques
    Chapter 10: Mixing Log
    Chapter 11: Calculating Water Temperature
    Chapter 12: Fermentation
    Chapter 13: Enzyme Charts, Scoring, and Baking
    Chapter 14: Pre-Ferments
    Chapter 15: Retarding and Temperature Charts
    Chapter 16: Basic Doughs
    Chapter 17: Yeast Breads
    Chapter 18: Rolls, and Breakfast Breads
    Chapter 19: Cookies
    Chapter 20: Pies
    Chapter 21: Quick Breads: Muffins and Others
    Chapter 22: Cakes—Bases
    Chapter 23: Cake Decorating
    Chapter 24: Pastries and Plating
    Chapter 25: Frozen Desserts
    Chapter 26: Chocolate
    Chapter 27: Sugar and Marzipan

    • Clear concept and progressive explanation helps readers to better understand the processes
    • Indepth 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
    • "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

    For more information about these supplements, or to obtain them, contact your Learning Consultant

    • Instructor’s Manual for Suas’ Advanced Bread and Pastry
      ISBN-10: 1418011703 | ISBN-13:9781418011703
      List Price = 38.95
      The instructor’s Manual serves as an instructional resource and provides teaching tips or guidelines, essay questions, answers to review and test questions, key objectives, glossary, appendices and exercises for content reinforcement.
      Online Companion for Suas’ Advanced Bread and Pastry
      ISBN-10: 1428335498 | ISBN-13:9781428335493
      List Price = 0.00
      The Online Companion (OLC) provides additional course content, study aids, and sample test questions to help students succeed in the course. Many Online Companions also contain critical-thinking questions, activities, and web links.

    • 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.