Advanced bread and pastry : a professional approach (Book, 2009) [WorldCat.org]
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Advanced bread and pastry : a professional approach
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Advanced bread and pastry : a professional approach

Author: Frank Wing; Michel Suas
Publisher: Detroit : Delmar Cengage Learning, [2009] ©2009
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical 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. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and  Read more...
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Genre/Form: Cookbook
cookbooks
Cookbooks
Livres de cuisine
Document Type: Book
All Authors / Contributors: Frank Wing; Michel Suas
ISBN: 9781418011697 141801169X
OCLC Number: 166380430
Description: xii, 1043 pages : color illustrations, map ; 29 cm
Contents: Bread and pastry: a historical perspective and current opportunities --
Food safety and sanitation in the bakery --
The baking process and dough mixing --
Fermentation --
Baking bread --
Advanced flour technology and dough conditioners --
Alternative baking processes --
Bread formulas --
Viennoiserie --
Cookies --
Quick breads --
Pastry dough --
Pies and tarts --
Cake mixing and baking --
Syrups, creams, custards, egg foams, and icings --
Mousse --
Classic and modern cake assembly --
Petits fours and confectionS --
Frozen desserts --
Plated desserts --
Advanced decoration --
Chocolate and chocolate work.
Other Titles: Bread and pastry
Responsibility: Michel Suas ; photography by Frank Wing Photography.

Abstract:

"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical 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. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products."--Jacket

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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 Read more...

 
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