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.
