[Books] Bread and Pastry

Michel Suas is the Founder of the San Francisco Baking Institute.

Part 1: Introduction
Chapter 1: About the Craft
Chapter 2: About Hygiene and Sanitation

Part 2: Breads

Chapter 3: The Bread Process and Dough Mixing
Chapter 4: Fermentation
Chapter 5: Baking Bread
Chapter 6: Advanced flour technology
Chapter 7: Alternative baking processes
Chapter 8: Bread Formulas

Part 3: Viennoiserie
Chapter 9: Viennoiserie

Part 4: Pastry
Chapter 10: Cookies
Chapter 11: Quick breads
Chapter 12: Pastry Dough
Chapter 13: Pies & Tarts
Chapter 14: Cake Mixing and Baking
Chapter 15: Syrups, Creams, Custards, Egg Foams, and Icings
Chapter 16: Mousse
Chapter 17: Classic and Modern Cake Assembly
Chapter 18: Petits Fours and Confections
Chapter 19: Frozen Desserts
Chapter 20: Plated Desserts
Chapter 21: Advanced Decoration
Chapter 22: Chocolate and Chocolate Work

Glossary Appendices

Bo Friberg

Contents:

1. Mise en Place
2. Basic Doughs
3. Yeast Breads
4. Flatbreads, Crackers, and Rolls
5. Breakfast Breads and Pastries
6. Cookies
7. Tarts, Pies, Cobblers, and Crisps
8. Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads
9. Sponge Cakes and Cake Bases
10. Basic Chocolate Work and
11. Decorating Techniques
12. Individual Pastries
13. Plated Desserts
14. Light Desserts
15. Ice Cream and Sorbets
16. Assembled Frozen Desserts
17. Custards, Puddings, Mousses, Charlottes, and Bavarois
18. Sauces, Syrups, and Fillings

Appendices:

• Ingredients
• Equipment
• Weights, Measures, and Yields

Index

 

Contents

1. Decorated Cakes
2. Wedding Cakes
3. Individual Pastries
4. Plated Desserts
5. Frozen Desserts
6. Light and Low-Calorie Desserts
7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles
8. Modernist Desserts
9. Holiday Classics and Favorites
10. Chocolate Artistry
11. Sugarwork
12. Marzipan Modeling
13. Advanced Decorations
14. Basic Recipes

Appendix: Weights, Measures, and Yields
Index

Table of Contents

	Preface	viii
Chapter 1	The Professional Baker and Pastry Chef	1
Chapter 2	Ingredient Identification	15
Chapter 3	Equipment Identification	51
Chapter 4	Baking Science and Food Safety	75
Chapter 5	Baking Formulas and Bakers' Percentages	107
Chapter 6	Yeast Doughs	121
Chapter 7	Yeast-Raised Breads and Rolls	181
Chapter 8	Pastry Doughs and Batters	245
Chapter 9	Quick Breads and Cakes	271
Chapter 10	Cookies	325
Chapter 11	Custards, Creams, Mousses, and Souffles	375
Chapter 12	Icings, Glazes, and Sauces	413
Chapter 13	Frozen Desserts	463
Chapter 14	Pies, Tarts, and Fruit Desserts	501
Chapter 15	Filled and Assembled Cakes and Tortes	543
Chapter 16	Individual Pastries	587
Chapter 17	Plated Desserts	645
Chapter 18	Chocolates and Confections	697
Chapter 19	Decor	757
Chapter 20	Wedding and Specialty Cakes	803
Appendix A	Elemental Recipes	820
Appendix B	Conversions, Equivalents, and Calculations	834
Appendix C	Readings and Resources	840
Appendix D	Templates	845
	Glossary	849
	Recipe Index	853
	Subject Index	864

 

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