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Advanced Bread and Pastry [Hardcover]

Michel Suas
4.0 out of 5 stars  See all reviews (5 customer reviews)
RRP: 42.99
Price: 39.39 & FREE Delivery in the UK. Details
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Book Description

4 May 2008 141801169X 978-1418011697 1
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.

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Advanced Bread and Pastry + Bread: A Baker's Book of Techniques and Recipes + Tartine Bread
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Product details

  • Hardcover: 880 pages
  • Publisher: Delmar; 1 edition (4 May 2008)
  • Language: English
  • ISBN-10: 141801169X
  • ISBN-13: 978-1418011697
  • Product Dimensions: 27.7 x 22 x 5.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 203,148 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Chapter 6: Advanced flour technology Chapter 7: Alternative baking processes Chapter 8: Bread Formulas Part 3: Viennoiserie Chapter 9: Viennoiserie Part 4: Pastry Chapter 10: Cookies Chapter 11: Quick breads Chapter 12: Pastry Dough Chapter 13: Pies & Tarts Chapter 14: Cake Mixing and Baking Chapter 15: Syrups, Creams, Custards, Egg Foams, and Icings Chapter 16: Mousse Chapter 17: Classic and Modern Cake Assembly Chapter 18: Petits Fours and Confections Chapter 19: Frozen Desserts Chapter 20: Plated Desserts Chapter 21: Advanced Decoration Chapter 22: Chocolate and Chocolate Work Glossary Appendices

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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
15 of 16 people found the following review helpful
Format:Hardcover|Verified Purchase
I have difficulty in awarding an appropriate number of stars to this book. You must realise that this book is not aimed at the home baker; it is specifically for trainee (and I suppose newly qualified) commercial bakery students. Thus it is very comprehensive, but short on subtle tips and author's favourite variations which home bakers need. One reviewer on the US Amazon site complained that he had used a shortening agent. This comment is slightly misleading - he is completely neutral on the issue, merely pointing out to potential commercial bakers that it will be used in certain circumstances.
There are parts on vermin infestations (if you have rats in your home kitchen then you really should be concentrating on something other than baking cakes), scientific analyses of flour etc. - not really of use to amateurs. Quantities tend to be huge.
It will give you basic recipes for hundreds of varieties of baked goods as a reference book. If you are into bread there are now plenty of better books that don't make sourdough so daunting and are written specifically for the domestic baker.
Thus I have assumed that it deserves a 5 for commercial bakery students and I feel that it would warrant a 3 for domestic users. Thus I awarded an overall 4.
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1 of 1 people found the following review helpful
Format:Hardcover|Verified Purchase
Allow me to start with a warning: This book is meant as a guide/textbook for professionals, not for people who occasionally want to bake bread or pastry so if that's your objective, do not waste your money. If you exclusively want to learn how to make bread, even on a professional level, there are imo also better alternatives (such as 'Bread' by Hamelman).

If you are an aspiring professional baker or VERY serious amateur then it is a good reference work with a lot of attention paid to techniques, lots of recipes and detailed descriptions as well as troubleshooting tips. I found it to be almost but not quite on par with Wayne Gisslen's 'Professional Baking'. In some respects it's better, such as for bread baking (a better process description, more attention to preferments and sourdough, shaping tips, more recipes and they go beyond the usual ones), in others it doesn't reach the level of the aforementioned tome, 'Professional baking' has a more hands-on approach..

The main point of contention I have with the work is the lack of metric measurements. They are there but only for professional quantities (22 kilo of dough, anyone?). For sure the baker's formulas are also given but nevertheless, this approach calls for laborious recalculation if you use the metric system.

Overall I like the work but if I had to pick one reference I'd recommend the Gisslen tome.
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3 of 4 people found the following review helpful
3.0 out of 5 stars Frustrating book needs a lot of refinement! 28 July 2013
Format:Hardcover|Verified Purchase
I've found many issues with this book; while it has a lot of great info, recipes and images, it has a lot of useless info and it is not as refined as it needs to be for a reference book of this size. The single most annoying feature is the 'bakers percentage' and its application to every formula (even non-bread based); while I know it seems to have been made a (poor) standard in the industry, the actual methodology behind it is convoluted and of little use if you are used to working with the metric system and makes even less sense when applied to a non-baked item like confectionery which this book attempts to do.

While there are 'token' metric measurements listed in the formulas, many of them have been incorrectly converted. I say token, because the author should have included a metric 'test' scaled listing alongside the non-metric one provided to make it useful to the rest of the world. Those of us that use metric exclusively have to manually recalculate all of the ingredients to scale the formula down for test sized batches which is VERY irritating to say the least. And given the percentages listed are not based on a 100% total batch size, it's not such a straight forward task.

There are also mistakes with Celsius conversions in some recipes.

The lack of informative captions for many of the 'step-by-step' images is another poor oversight.

The layout of this book is another frustrating feature as it requires one to constantly flip back and forth between sections to references from a formula to a method (with no page references)...

The section on Sourdough would put anyone off as it's overly complicated and convoluted.
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5.0 out of 5 stars comprehensive 25 April 2014
Format:Hardcover|Verified Purchase
When I first read this book I thought WOW this is one great book ,and it is with some qualifications.I found quite a lot of mistakes in the formulas.I am a retired pro chef with an interest / obsession with breads particularly sourdough.This is a book for pro,s and experienced home bakers.Lots of tips for both.I found some of the formulas not a reliable as those from other masters of their craft..
This is a must buy for the pro but there are other books better suited to the home baker,such as Bread from j Hammelman ,Reinhart and Ciril Hitz.
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5.0 out of 5 stars Five Stars 10 Aug 2014
By Erna
Format:Hardcover|Verified Purchase
good bay
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