Advanced Bread and Pastry : A Professional Approach

Michel Suas
Advanced Bread and Pastry : A Professional Approach
Advanced Bread and Pastry : A Professional Approach

Advanced Bread and Pastry : A Professional Approach
ISBN: 9781418011697
Publication Date: 4 May 2008

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 classic 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.

Features:

  • Clear concept and progressive explanation helps readers to better understand the processes
  • In depth 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

About the Author

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.