Advanced Bread
and Pastry by Michel Suas has a unique approach to providing advanced level
concepts, techniques and formulas to those aspiring to be professional bakers
and professional pastry chefs. It is the only available resource covering
complex bread making, viennoiserie and pastry into one book.
Advanced Bread
And Pastry exquisite photographs are throughout to further inspire learners and
professionals of the unlimited potential of the craft, provides in depth
information and troubleshooting strategies for addressing the complex
techniques of the advanced level of bread and pastry arts.
About the Author:
Advanced Bread And Pastry
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.
Mr Suas has
created a comprehensive, easy to follow textbook for advanced baking and
pastry. The book uses the French tradition in baking/pastry apprenticeship and
includes both American and French products. Mind that this is not a coffee
table book but a student's guide to advanced baking/pastry. So the author
approaches the reader as a teacher would approach the student. There are
explanations for every single detail and at the end of each chapter there are
questions. A word of caution; this is a book strictly for professionals. One
cannot just open it and start measuring cups and spoons to make a cake. Anyone
lesser than an apprentice will probably get lost in the plethora of
information. So if you are not a professional or a very knowlegable amateur, don't
blow your money.
Or
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Advanced Bread and Pastry, Michel Suas
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Author; Michel Suas | 1043 pages pages
