Cooking & Food· France
Advanced Bread and Pastry
by Michel SuasAggregate Editorial Score15/100
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Published 2008800 pagesEnglish
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Advanced Bread and Pastry by Michel Suas is a landmark work of cooking & food, first published in 2008. Michel Suas' comprehensive professional reference covers everything from basic principles to advanced techniques in bread, pastry, and entremets. A standard textbook in culinary schools, it provides the technical depth that serious bakers require. Themes of professional baking, pastry technique, bread science run through the work.
Book Details
About the Category
🍳 Cooking & Food
Recipes, food culture, and culinary history.
Explore all Cooking & Food books →Country of Origin
🇫🇷 France
This book is part of France's rich literary tradition.
Explore books from France →Editorial Assessment
Advanced Bread and Pastry is the professional baker's definitive reference. Suas, founder of the San Francisco Baking Institute, brings decades of teaching and professional experience to a book that bridges European tradition and American innovation. It is the textbook of choice in serious culinary programs.
Awards & Recognition
50 Best Books Editorial
notable · genre
200815
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