Book
Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.
Record details
- ISBN: 141801169X
- ISBN: 9781418011697
- Physical Description: xii, 1043 p. : col. ill. ; 29 cm.
- Edition: 1st ed.
- Publisher: Detroit : Delmar Cengage Learning, c2009.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. 1019) and indexes. |
| Formatted Contents Note: | Pt. 1. Introduction -- Ch. 1. Bread and Pastry: A Historical Perspective and Current Opportunities -- Ch. 2. Food Safety and Sanitation in the Bakery -- Pt. 2. Bread -- Ch. 3. The Baking Process and Dough Mixing -- Ch. 4. Fermentation -- Ch. 5. Baking Bread -- Ch. 6. Advanced Flour Technology and Dough Conditioners -- Ch. 7. Alternative Baking Processes -- Ch. 8. Bread Formulas -- Pt. 3. Viennoiserie -- Ch. 9. Viennoiserie -- Pt. 4. Pastry -- Ch. 10. Cookies -- Ch. 11. Quick Breads -- Ch. 12. Pastry Dough -- Ch. 13. Pies and Tarts -- Ch. 14. Cake Mixing and Baking -- Ch. 15. Syrups, Creams, Custards, Egg Foams, and Icings -- Ch. 16. Mousse -- Ch. 17. Classic and Modern Cake Assembly -- Ch. 18. Petits Fours and Confections -- Ch. 19. Frozen Desserts -- Ch. 20. Plated Desserts -- Ch. 21. Advanced Decoration -- Ch. 22. Chocolate and Chocolate Work -- Appendix A. Conversions -- Appendix B. Baker's Percentages -- Appendix C. Temperature Conversions. |
Search for related items by subject
| Subject: | Bread Pastry Baked products Baking |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 769 S83 2009 (Text) | 33109009028663 | Stacks | Volume hold | Available | - |
| LDR | 01081nam a2200325 a 4500 | ||
|---|---|---|---|
| 001 | 121629366 | ||
| 003 | SITKA | ||
| 005 | 20080728080900.0 | ||
| 008 | 080514s2009 miuao g 001 0 eng d | ||
| 020 | . | ‡a141801169X | |
| 020 | . | ‡a9781418011697 | |
| 035 | . | ‡aBK0007385915 | |
| 050 | 4. | ‡aTX769 ‡b.S82 2009 | |
| 090 | . | ‡aTX 769 S83 2009 | |
| 100 | 1 | . | ‡aSuas, Michel. |
| 245 | 1 | 0. | ‡aAdvanced bread and pastry : ‡ba professional approach / ‡cMichel Suas ; photography by Frank Wing Photography. |
| 246 | 3 | 0. | ‡aBread and pastry |
| 250 | . | ‡a1st ed. | |
| 260 | . | ‡aDetroit : ‡bDelmar Cengage Learning, ‡cc2009. | |
| 300 | . | ‡axii, 1043 p. : ‡bcol. ill. ; ‡c29 cm. | |
| 504 | . | ‡aIncludes bibliographical references (p. 1019) and indexes. | |
| 505 | 0 | . | ‡aPt. 1. Introduction -- Ch. 1. Bread and Pastry: A Historical Perspective and Current Opportunities -- Ch. 2. Food Safety and Sanitation in the Bakery -- Pt. 2. Bread -- Ch. 3. The Baking Process and Dough Mixing -- Ch. 4. Fermentation -- Ch. 5. Baking Bread -- Ch. 6. Advanced Flour Technology and Dough Conditioners -- Ch. 7. Alternative Baking Processes -- Ch. 8. Bread Formulas -- Pt. 3. Viennoiserie -- Ch. 9. Viennoiserie -- Pt. 4. Pastry -- Ch. 10. Cookies -- Ch. 11. Quick Breads -- Ch. 12. Pastry Dough -- Ch. 13. Pies and Tarts -- Ch. 14. Cake Mixing and Baking -- Ch. 15. Syrups, Creams, Custards, Egg Foams, and Icings -- Ch. 16. Mousse -- Ch. 17. Classic and Modern Cake Assembly -- Ch. 18. Petits Fours and Confections -- Ch. 19. Frozen Desserts -- Ch. 20. Plated Desserts -- Ch. 21. Advanced Decoration -- Ch. 22. Chocolate and Chocolate Work -- Appendix A. Conversions -- Appendix B. Baker's Percentages -- Appendix C. Temperature Conversions. |
| 650 | 0. | ‡aBread | |
| 650 | 0. | ‡aPastry | |
| 650 | 0. | ‡aBaked products | |
| 650 | 0. | ‡aBaking | |
| 700 | 1 | . | ‡aWing, Frank. |
| 907 | . | ‡a.b10529809 ‡b06-20-16 ‡c03-18-14 | |
| 998 | . | ‡adt ‡b03-18-14 ‡cm ‡da ‡e- ‡feng ‡gmiu ‡h0 | |
| 934 | . | ‡a73331 | |
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| 999 | . | ‡aTX 769 A38 2009 ‡wLC ‡c1 ‡i26040002824775 ‡d5/21/2019 ‡e5/21/2019 ‡kCHECKEDOUT ‡lIN_LIBRARY ‡mINTERURBAN ‡n12 ‡p$62.44 ‡rM ‡sY ‡tBOOK ‡u4/28/2009 ‡xMONOGRAPH | |
| 901 | . | ‡a121629366 ‡bCabvavcc ‡c121629366 ‡tbiblio | |
