skip to content
Advanced bread and pastry : a professional approach Preview this item
ClosePreview this item
Checking...

Advanced bread and pastry : a professional approach

Author: Michel Suas
Publisher: Detroit : Delmar Cengage Learning, ©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...
Rating:

based on 1 rating(s) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: 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.
More information:

Abstract:

A comprehensive guide, "Advanced Bread and Pastry" is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes are based on a variety of  Read more...

Reviews

Editorial reviews

Publisher Synopsis

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...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(4)

User lists with this item (3)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/166380430> # Advanced bread and pastry : a professional approach
    a schema:Book, schema:CreativeWork ;
   library:oclcnum "166380430" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/miu> ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/352825761#Place/detroit> ; # Detroit
   schema:about <http://dewey.info/class/641.815/e22/> ;
   schema:about <http://id.worldcat.org/fast/1198482> ; # Bread
   schema:about <http://id.worldcat.org/fast/825632> ; # Baking
   schema:about <http://id.worldcat.org/fast/1054726> ; # Pastry
   schema:about <http://id.worldcat.org/fast/825577> ; # Baked products
   schema:alternateName "Bread and pastry" ;
   schema:bookFormat bgn:PrintBook ;
   schema:contributor <http://viaf.org/viaf/12128647> ; # Michel Suas
   schema:copyrightYear "2009" ;
   schema:datePublished "2009" ;
   schema:description "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."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/352825761> ;
   schema:genre "Cookbooks"@en ;
   schema:inLanguage "en" ;
   schema:name "Advanced bread and pastry : a professional approach"@en ;
   schema:productID "166380430" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/166380430#PublicationEvent/detroit_delmar_cengage_learning_2009> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/352825761#Agent/delmar_cengage_learning> ; # Delmar Cengage Learning
   schema:reviews <http://www.worldcat.org/title/-/oclc/166380430#Review/1768820191> ;
   schema:url <http://catdir.loc.gov/catdir/enhancements/fy1104/2008920842-t.html> ;
   schema:workExample <http://worldcat.org/isbn/9781418011697> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/166380430> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/352825761#Agent/delmar_cengage_learning> # Delmar Cengage Learning
    a bgn:Agent ;
   schema:name "Delmar Cengage Learning" ;
    .

<http://id.worldcat.org/fast/1054726> # Pastry
    a schema:Intangible ;
   schema:name "Pastry"@en ;
    .

<http://id.worldcat.org/fast/1198482> # Bread
    a schema:Intangible ;
   schema:name "Bread"@en ;
    .

<http://id.worldcat.org/fast/825577> # Baked products
    a schema:Intangible ;
   schema:name "Baked products"@en ;
    .

<http://id.worldcat.org/fast/825632> # Baking
    a schema:Intangible ;
   schema:name "Baking"@en ;
    .

<http://viaf.org/viaf/12128647> # Michel Suas
    a schema:Person ;
   schema:familyName "Suas" ;
   schema:givenName "Michel" ;
   schema:name "Michel Suas" ;
    .

<http://worldcat.org/isbn/9781418011697>
    a schema:ProductModel ;
   schema:isbn "141801169X" ;
   schema:isbn "9781418011697" ;
    .

<http://www.worldcat.org/title/-/oclc/166380430#Review/1768820191>
    a schema:Review ;
   schema:itemReviewed <http://www.worldcat.org/oclc/166380430> ; # Advanced bread and pastry : a professional approach
   schema:reviewBody ""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." ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.