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 | - |
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| Appendix A: Conversions | 993 | (2) | |||
| Appendix B: Baker's Percentages | 995 | (5) | |||
| Appendix C: Temperature Conversions | 1000 | (1) | |||
| Glossary | 1001 | (18) | |||
| References | 1019 | (2) | |||
| Formula Index | 1021 | (6) | |||
| Subject Index | 1027 |
