Advanced Bread and Pastry
by
Michel Suas
Book Details
Format
Hardback or Cased Book
ISBN-10
141801169X
ISBN-13
9781418011697
Publisher
Cengage Learning, Inc
Imprint
Delmar Cengage Learning
Country of Manufacture
US
Country of Publication
GB
Publication Date
Apr 4th, 2008
Print length
1056 Pages
Weight
3,126 grams
Dimensions
19.80 x 22.40 x 2.00 cms
Product Classification:
Hotel & catering trades
Ksh 16,550.00
Re-Printing
Delivery in 14 days
42 copies in stock
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Quality
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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.
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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