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 today?s 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.
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讀後感
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教科書類，不適閤自學
评分1. 此書看瞭半年..以前看過WWNorton的Bread Bible..這本算是進階..熱愛technical writing讀此類書簡直是莫大的享受..實際水平提高瞭也就原有基礎30%.. 2. 副院長的兒子搞化學的..我和老頭經常微信交流菜譜..這位大哥實驗室小弟的女朋友..穿越大半個城市..來我傢取sourdough starter..小小交流瞭下..how to make a shiny medium golden brown crust這種話題...hmmm 微信時代的人和人！
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