Professional

Advanced Bread and Pastry, 1st Edition

  • Michel Suas
  • ISBN-10: 141801169X  |  ISBN-13: 9781418011697
  • 1056 Pages
  • © 2009 | Published
  • List Price = $ 123.95
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  • For single copy purchases, visit CengageBrain.com

About

Overview

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.

Features and Benefits

  • 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

Table of Contents

Part 1: Introduction
Chapter 1: About the Craft
Chapter 2: About Hygiene and Sanitation
Part 2: Breads
Chapter 3: The Bread Process and Dough Mixing
Chapter 4: Fermentation
Chapter 5: Baking Bread
Chapter 6: Advanced flour technology
Chapter 7: Alternative baking processes
Chapter 8: Bread Formulas
Part 3: Viennoiserie
Chapter 9: Viennoiserie
Part 4: Pastry
Chapter 10: Cookies
Chapter 11: Quick breads
Chapter 12: Pastry Dough
Chapter 13: Pies & Tarts
Chapter 14: Cake Mixing and Baking
Chapter 15: Syrups, Creams, Custards, Egg Foams, and Icings
Chapter 16: Mousse
Chapter 17: Classic and Modern Cake Assembly
Chapter 18: Petits Fours and Confections
Chapter 19: Frozen Desserts
Chapter 20: Plated Desserts
Chapter 21: Advanced Decoration
Chapter 22: Chocolate and Chocolate Work
Glossary
Appendices

Supplements

All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

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

Instructor Supplements

Online Companion  (ISBN-10: 1428335498 | ISBN-13: 9781428335493)

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.

Instructor's Manual  (ISBN-10: 1418011703 | ISBN-13: 9781418011703)

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.

Student Supplements

Online Companion  (ISBN-10: 1428335498 | ISBN-13: 9781428335493)

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.

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Meet the Author

Author Bio

Michel Suas

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.