Advanced bread and pastry : a professional approach
Frank Wing (Photographer), Michel Suas (Author)
"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
Cookbook
xii, 1043 pages : color illustrations, map ; 29 cm
9781418011697, 141801169X
166380430
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