Advanced Bread and Pastry

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.

• Bread: A Baker's Book of Techniques and Recipes
• How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
• Baking and Pastry: Mastering the Art and Craft
• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
• French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
• Professional Cake Decorating
• The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread
• The Pastry Chefs Little Black Book
• The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver