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Advanced Bread and Pastry, by Michel Suas
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Advanced Bread & Pastry 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. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
- Sales Rank: #169497 in Books
- Brand: Brand: Cengage Learning
- Published on: 2008-04-04
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 8.75" w x 1.75" l, 6.87 pounds
- Binding: Hardcover
- 1043 pages
- Used Book in Good Condition
Review
"This is the most thorough, well researched, and detailed baking text I have seen. Advanced Bread and Pastry is more comprehensive than any of the competing texts I have reviewed." - Paul V. Krebs, C.C.E., Professor of Culinary Arts and Baking, Schenectady County Community College, Schenectady, New York
"I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington
About the Author
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.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Just to note, I have only had the book ...
By Ivan
Just to note, I have only had the book for two days.
I wish I had this book earlier in my pastry career. Of all the books I have, the bread section on this book is probably the most extensive. The book goes over autolyse as well as when to add preferments when autolysing, a question I have had for a while. The most common breads have recipes that uses different preferments. Sadly, the book does not talk about using freshly ground flour in bread baking.
I wish there were more variations in some of the recipes in the book. For example, a few ways to flavor pastry cream and creme anglaise are mentioned, and measurements are given, but more creative flavorings are left out.
The book is the most extensive baking book I have seen, but it does not cover using fruit purees in pastry cream or using custard powder or flour for pastry cream.
The cakes in the book cover a few classics and a few idea, that to me, seem original.
3 of 3 people found the following review helpful.
The last baking book ill buy for a long time
By Roman A Anglin
This book is not for anybody who isn't truly trying find out why the nuts and bolts of baking are the nuts and bolts. It's intense, most of this book is pure information on the what and why of every component. It is a text book, so it's pretty robotic how the information is delivered, but just the section on mixing styles and why each is used is massive. This is definitely the last baking book I will buy for a long time. If your looking for quick and easy access recipes, this is not for you. The way the recipes are given is short hand. So if you don't read the section on mixing you will be forced to backtrack. So if your going to spend the money, make sure you put in the time this book requires before you jump into the recipes. Hope this review helps your choice!
79 of 81 people found the following review helpful.
Almost Perfect. But Is It Worth It For The "Home Baker"?
By M. Valerio
This book is written mostly for "the trade", but the home-chef (like me) can get a lot out of it. Apart from Bread and Pastry, it has extensive chapters on cakes, icings, cookies, chocolate(confection), ice-cream and quick breads (banana bread, scones, muffins) amongst other things. It is very comprehensive. The science can be understood by almost everyone, and the book is well illustrated (pictures of how to shape a baguette, etc). There are no "stories" from the author about how he first made this and that, and learnt this from there - and so forth. It reads like a school book. Very informative!
I was at first worried that this book had 1000's of recipes, but it says on the back that it has just under 300, which means there is a lot of theory in it (which I think is good). I has 2 Pannetone recipes and about 4 Croissant recipes. It has sachertorte, and black forest gateu, chocolate truffles and loads of other stuff. The carrot cake recipe is the best I've ever tried, and I've ended up using ALL the sections in the book (except for the ice-cream chapter), even though I only bought it for the Bread/Pastry initially.
For me there is one problem: I don't have a Mixer. That makes it hard to to follow the bread formulas (recipes) 100% accurately. There is enough science in the book, that you might find a "do-it-yourself" way if you experiment (at least I hope so).
In each bread formula in the book the author will specify what type of mix method to use: Short, Improved or Intensive (which basically is the 3 diffent speeds of the mixer kneading the dough).
- "Shortmix" is almost like kneading by hand, however quite few recipes call for a short mix.
- "Improvedmix" one can almost replicate by hand (but one might need to experiment with longer fermentation times and yeast amount to compensate and get a stronger dough).
- However I am more sceptical about for instance Pannetone and Brioche which call for an "Intesivemix", which is difficult by hand. Luckily there are quite few recipes that call for this mix method. Only bread with a lot of butter/sugar/eggs. But there is a "handmix" recipe for croissants.
When it comes to Ovens there is no discussion on how to compensate for lack of steam (the book is as I say, written for the apprentice/prof. in mind).
One last thing: I've had no problems with quantities in the recipes, because he always gives a so-called "test" amount (in OZ). But you can also divide the grams and kg. by 5 to get the right "home" batch if you use the metric system (I live in Norway, so i do).
Conclusion: I would recommend this book to the home-chef, but be prepared for a challenge :)
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