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- Author: Michel Suas
- Publisher: CENGAGE LEARNING
- ISBN-10: 141801169X
- ISBN-13: 9781418011697
- Format: 22 x 27.7 x 5.4 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.20:02:31
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Michel Suas
- Publisher: CENGAGE LEARNING
- ISBN-10: 141801169X
- ISBN-13: 9781418011697
- Format: 22 x 27.7 x 5.4 cm, kieti viršeliai
- Language: English English
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.
Reviews