ADVANCED BREAD AND PASTRY - A PROFESSIONAL APPROACH
Advanced Bread and Pastry: A Professional Approach is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, and professionals. 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 instructor, baker, and pastry chef respond to the recent evolution of ingredients, products, and presentation in the industry. The recipes (called formulas) are based on a variety of classic and contemporary methods and processes. With this strong foundation of knowledge, bakers and pastry chefs are ready to develop advanced skills, experiment bywith new ideas, and understand anyformula.
A formula can be seen as the composition of different ingredients that have been properly and thoughtfully selected. It is a procedure followed with an observation and a fi nal product with an evaluation. Product evaluation should be made during the whole process of the formula, not just when it is fi nished. By doing this you know what to change in the formula or the process and how to correct the problem. Through the process of creation, we learn the properties of each ingredient by noticing their reactions within the process and examining the end results. Each formula is presented here with the best knowledge of the name applied to it. Some of these formulas or compositions are very classic; they are presented here because we realize the importance of knowing where we have come from. These classics are bases for you; they allow you to evolve the product with your own style and fl avor. Even with this license though, do not call bread shaped like a boule a baguette. All the terminology in this book, presented as key words by chapter, is accurate. You can use these terms with confi dence.For example, it is important to know that a biga is a biga and that it is not a sponge or a poolish or anything else because it’s a biga. In the glossary you will fi nd all of the key words that are and are not part of our common language, which you need to remember, use properly, and teach to each other.
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