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Advanced Bread and Pastry Hardcover – Illustrated, 1 March 2008

4.7 out of 5 stars 305 ratings

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Review

Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Chapter 6: Advanced flour technology Chapter 7: Alternative baking processes Chapter 8: Bread Formulas Part 3: Viennoiserie Chapter 9: Viennoiserie Part 4: Pastry Chapter 10: Cookies Chapter 11: Quick breads Chapter 12: Pastry Dough Chapter 13: Pies & Tarts Chapter 14: Cake Mixing and Baking Chapter 15: Syrups, Creams, Custards, Egg Foams, and Icings Chapter 16: Mousse Chapter 17: Classic and Modern Cake Assembly Chapter 18: Petits Fours and Confections Chapter 19: Frozen Desserts Chapter 20: Plated Desserts Chapter 21: Advanced Decoration Chapter 22: Chocolate and Chocolate Work Glossary Appendices

About 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.
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Product details

  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 1056 pages
  • ISBN-10 ‏ : ‎ 141801169X
  • ISBN-13 ‏ : ‎ 978-1418011697
  • Customer reviews:
    4.7 out of 5 stars 305 ratings

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4.7 out of 5 stars
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J Cherry
5.0 out of 5 stars This is my Baking Bible!
Reviewed in the United Kingdom on 19 March 2020
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Amazon Customer
3.0 out of 5 stars Fantastic book and terrible package
Reviewed in the United Kingdom on 9 May 2020
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2 people found this helpful
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CAR
5.0 out of 5 stars The Best Bakery Book
Reviewed in the United Kingdom on 25 January 2021
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David Clark
5.0 out of 5 stars Very complete
Reviewed in the United Kingdom on 22 March 2020
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Sally
5.0 out of 5 stars Well laid out and easy to follow
Reviewed in the United Kingdom on 7 March 2020
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