Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.
Material type: TextPublisher: Detroit : Delmar Cengage Learning, [2009]Copyright date: ©2009Description: xii, 1043 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 141801169X
- 9781418011697
- Bread and pastry
- 641.815 23
- TX769 .A38 2009
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.815 SUA (Browse shelf(Opens below)) | 1 | Available | A534174B |
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Includes bibliographical references (page 1019) and index.
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.
Machine converted from AACR2 source record.
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