Search Results for breads - Narrowed by: Suas, Michel.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbreads$0026qf$003dAUTHOR$002509Author$002509Suas$00252C$002bMichel.$002509Suas$00252C$002bMichel.$0026ps$003d300?dt=list2024-05-17T03:38:22ZAdvanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.ent://SD_ILS/0/SD_ILS:2965432024-05-17T03:38:22Z2024-05-17T03:38:22Zby Suas, Michel, author.<br/>Call Number 641.815 SUA<br/>Publication Date 2009<br/>Summary "This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical 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. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/enhancements/fy1104/2008920842-d.html">Publisher description</a>
<a href="http://www.loc.gov/catdir/enhancements/fy1104/2008920842-t.html">Table of contents only</a><br/>Advanced bread and pastry/ Michel Suas.ent://SD_ILS/0/SD_ILS:262802024-05-17T03:38:22Z2024-05-17T03:38:22Zby Suas, Michel.<br/>Call Number 641.815 SUA<br/>Publication Date 2009<br/>Summary Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking and pastry apprenticeship and includes both American and French products.<br/>Format: Books<br/>