Image from Coce

Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

By: Material type: TextTextPublisher: Detroit : Delmar Cengage Learning, [2009]Copyright date: ©2009Description: xii, 1043 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 141801169X
  • 9781418011697
Other title:
  • Bread and pastry
Subject(s): DDC classification:
  • 641.815 23
LOC classification:
  • TX769 .A38 2009
Contents:
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.
Tags from this library: No tags from this library for this title. Log in to add tags.

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.

There are no comments on this title.

to post a comment.

Powered by Koha