Suas, Michel, <br/><br/>
Advanced bread and pastry :  a professional approach  / 
 Bread and pastry 
Michel Suas ; photography by Frank Wing Photography. 
 - xii, 1043 pages :  colour illustrations ;  29 cm 
<br/><br/>Includes bibliographical references (page 1019) and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>141801169X 9781418011697 
<br/><br/><label>LCCN: </label>2008920842 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.<br/>Pastry<br/>Baked products.<br/>Baking.
<br/><br/><label>LC Class. No.: </label>TX769  / .A38 2009 
<br/><br/><label>Dewey Class. No.: </label>641.815