Advanced Bread and Pastry | 
 enlarge | Author: Michel Suas
Publisher: Delmar Cengage Learning
Category: Book
List Price: $66.95
Buy New: $51.65
You Save: $15.30 (23%)
New (6) Used (3) from $51.65
Rating:  9 reviews
Sales Rank: 83671
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 1043
Shipping Weight (lbs): 6.9
Dimensions (in): 11.1 x 8.8 x 2.1
ISBN: 141801169X
Dewey Decimal Number: 641
EAN: 9781418011697
ASIN: 141801169X
Publication Date: April 4, 2008
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product 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 todays 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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| Customer Reviews: Read 4 more reviews...
 Very good but you only need one of these kind of books August 1, 2008
This is a great book but as I have several other "text" type books it is not necessary. If I had none of the others I would have chosen this one.
Perfect for refining skills July 24, 2008
1 out of 1 found this review helpful
I worked professionally as a baker before becoming an IT networking administrator. I have never lost the desire and passion to bake breads and pastries, whether they be croissants, danish, sourdough, etc. When you have a passion for something, you never want to give it up, so books like Advanced Bread and Pastry help to re-educate and light the brick oven of desire again for someone like me. Anyone can learn the art of baking and pastry, but you cannot be afraid to make mistakes. The formulas in this book teach the novice to professional key points of customizing their product by adjusting the percentages.
Highly recommend the book and the school where Michel Suas teaches, San Francisco Baking Institute. This is a bread dough of a winner.
Almost Perfect. But Is It Worth It For The "Home Baker"? July 20, 2008
2 out of 2 found this review helpful
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, and loads of other stuff. I'm afraid I don't think the cake section looks as tasty as the bread and pastry.
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 :)
deep, well-researched and informative June 19, 2008
1 out of 1 found this review helpful
Although dense and designed for the professional (experienced) baker, I learned a great deal from this book, which is as deep as Hamelman's book on Bread, and yet covers pastries and other sweet goods for the second half. A wonderfully informative and well-researched book for the price!
Advanced Bread And Pastry June 19, 2008
1 out of 1 found this review helpful
It has been an absolute joy to have this book!! This is probably one of the most comprehensive, yet, concise texts i have seen in a long time, and for the price, its and absolute bargain! Whilst, this book is aimed at people within the trade, the author has done a great job in the way he puts his message across, also making it easy for the serious home baker. If you are passionate about baking, then this book is a must!
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