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.
- Format: Hardback
- Pages: 1056 pages
- Publisher: Cengage Learning, Inc
- Publication Date: 01/03/2008
- Category: Hotel & catering trades
- ISBN: 9781418011697
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Review by oriboaz
More than half the book is about pastry, but the other half is about bread making. Excellent technical information on bread making in the French manner. Fantastic recipes, given as formulas with very short instructions, but easy to follow. Recipes geared at the professional baker, but home amounts are also given.