Advanced bread and pastry : a professional approach Cover Image

Book

Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

Suas, Michel. (Author). Wing, Frank. (Added Author).

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.