Description
This book is a comprehensive guide to bread, viennoiserie, and pastry. It is written for students, professionals, and enthusiasts and is based on a respect for tradition with modern approaches to method and technique. The recipes (called formulas) are based on a variety of classica methods and processes.
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Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica 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.
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