Advanced Bread and Pastry : A Professional Approach
by Michel Suas
Editor: Cengage Learning, Inc
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Advanced Bread and Pastry, a Professional Approach is a complete guide to bread, pastries and pastries that is designed for students, professionals and amateurs.The balancing of respect for tradition, with modern approaches to method and technique, Advanced Bread and Pastry unites attractive and indispensable presentation of instructionIt is written to help baker today to respond to recent developments in ingredients, products and presentationRecipes (called formulas) are based on a variety of classica methods and processesWith this solid knowledge base, a baker or pastry cook can develop other skills, experiment with new ideas, and understand any formula
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