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Advanced Bread and Pastry 1st Edition

4.7 out of 5 stars 100 customer reviews
ISBN-13: 978-1418011697
ISBN-10: 141801169X
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Editorial Reviews

Review

"This is the most thorough, well researched, and detailed baking text I have seen. Advanced Bread and Pastry is more comprehensive than any of the competing texts I have reviewed." - Paul V. Krebs, C.C.E., Professor of Culinary Arts and Baking, Schenectady County Community College, Schenectady, New York

"I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington

About the Author

Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.
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Product Details

  • Hardcover: 1043 pages
  • Publisher: Delmar Cengage Learning; 1 edition (April 4, 2008)
  • Language: English
  • ISBN-10: 141801169X
  • ISBN-13: 978-1418011697
  • Product Dimensions: 1.8 x 8.8 x 11 inches
  • Shipping Weight: 7.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (100 customer reviews)
  • Amazon Best Sellers Rank: #40,668 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By C. Terzis on May 12, 2008
Format: Hardcover
This is without doubt the largest, most informative, most inclusive bread and pastry book in existence. Just imagine the 'Professional French pastry series' and the 'Special and decorative breads series' in one huge tome.The book does not have 880 pages as stated in the description, but 1043 including the indexes.
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking/pastry apprenticeship and includes both American and French products. Mind that this is not a coffee table book but a student's guide to advanced baking/pastry. So the author approaches the reader as a teacher would approach the student. There are explanations for every single detail and at the end of each chapter there are questions. A word of caution; this is a book strictly for professionals. One cannot just open it and start measuring cups and spoons to make a cake. Anyone lesser than an apprentice will probably get lost in the plethora of information. So if you are not a professional or a very knowlegable amateur, don't blow your money.
The book starts with a history of bread and pastry making and is divided into three main sections: Bread, Vienoisserie and Pastry. Each section is then subdivided into many others.
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Format: Hardcover Verified Purchase
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, chocolate truffles and loads of other stuff. The carrot cake recipe is the best I've ever tried, and I've ended up using ALL the sections in the book (except for the ice-cream chapter), even though I only bought it for the Bread/Pastry initially.

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.
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Format: Hardcover
ASTOUNDED ! What a great book for SERIOUS learners of bakery
and experienced bakers who did not get the opportunity of
going to a bakery school.

Amazon must be proud of selling this book : this is the Flagship
book on bakery. Make no mistake : it is a classic.

It is definitely a TEXTBOOK on bakery as a craft and as a science!

1 041 pages , glossy paper with color photos and drawings and tables
charts with 22 chapters, 3 appendixes on Conversions, Baker's percentages,
Temperature conversions . To complete : a Glossary, a Subject index and a
Formula (recipes) index.

It would be TOO long to enumerate the 22 chapters but let us say the book
consists of 4 parts : Part one is the Introduction on the history of baking
and on Sanitation; Part two deals with Bread making as a science and craft;
Part three in 100 pages is devoted to Viennoiseries; Part four , the last one,
revolves around Pastry in more than 500 pages going into decoration and
chocolate work.

Mark my words, this book will establish the New Standard in Bakery Textbooks
for serious bakers.

I would have given 10 stars if it was possible. Get it if you are a serious
baker , if not give it to the baker in your life.
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Format: Hardcover Verified Purchase
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!
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