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mahomaho
Posted August 8, 2009
here is one expample, the author spends several pages on how to make the cut patterns on the surface of bread, and I followed his instruction, it turns out great, so I would say his technique is trustable and the book is quite informative. you will learn a lot of "tricks" in this point of view. by the way, it has the best croissant picture i have ever seen among so many baking and pastry books. I would say this book is really the best.
2 out of 2 people found this review helpful.
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Posted April 21, 2010
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Posted June 13, 2010
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More About This Textbook
Overview
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. It is the only available resource covering complex bread making, viennoiserie and pastry into one book. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
Editorial Reviews
From the Publisher
"This is the most thorough, well researched, and detailed baking text I have seen. Advanced Bread and Pastry is more comprehensive than any of the competing texts I have reviewed." - Paul V. Krebs, C.C.E., Professor of Culinary Arts and Baking, Schenectady County Community College, Schenectady, New York
"I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington
Product Details
Related Subjects
Meet 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.
Table of Contents
Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes--Bases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan