CDN$ 110.03
  • List Price: CDN$ 132.95
  • You Save: CDN$ 22.92 (17%)
Usually ships within 2 to 5 weeks.
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
Advanced Bread and Pastry has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Advanced Bread and Pastry Hardcover – Apr 4 2008

4.8 out of 5 stars 5 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
CDN$ 110.03
CDN$ 106.05 CDN$ 143.57

Harry Potter and the Cursed Child
click to open popover


Frequently Bought Together

  • Advanced Bread and Pastry
  • +
  • Bread: A Baker's Book of Techniques and Recipes
Total price: CDN$ 151.52
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.




Product Details

  • Hardcover: 1056 pages
  • Publisher: Delmar Publishers Inc; 1 edition (April 4 2008)
  • Language: English
  • ISBN-10: 141801169X
  • ISBN-13: 978-1418011697
  • Product Dimensions: 4.4 x 22.2 x 27.9 cm
  • Shipping Weight: 3 Kg
  • Average Customer Review: 4.8 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #84,121 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

  • See Complete Table of Contents

Product Description

Review

"I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington

"This is the most thorough, well researched, and detailed baking text I have seen. Advanced Bread and Pastry is more comprehensive than any of the competing texts I have reviewed." - Paul V. Krebs, C.C.E., Professor of Culinary Arts and Baking, Schenectady County Community College, Schenectady, New York

"I think that the strength of the authors technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington

"I think that the strength of the authorsa technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington

"I think that the strength of the authors? technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington

About the Author

Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.


What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
5 star
4
4 star
1
3 star
0
2 star
0
1 star
0
See all 5 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
I love this book! It is not your typical baking recipe book. It is a textbook that goes through history, science and recipes from all over the world. It is mainly written to train professional bakers, however recipes for test batch are provided and special considerations when backing smaller amounts are provided in the chapters. This book provides all you need to know to learn baking and pastry, and gives you all the skills you can then use to develop your own formulas and decorations. After reading this book you will be limited only by your imagination.
One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
This book is is very useful for serious amateur and professionals, photographs are just amazing and the instructions are very precise. Though the formulas is designed for Americans and to those folks who's using English system of measuring converting them to Metric is a little awkward because you'll be getting imprecise measurement like "2.85 grams" where most of the weighing scales only have 1 gram precision.

But if you can't afford to go to baking institutes and you're very good on self studying with a little practice, you'll love this book.
4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
As "Breadmaker Ken" notes in his own review here, the book is a hefty one. Coming in at 7 pounds (3.2 Kg) and over 1000 pages, it is a definitive tome on the art of baking. Its depth and scope are impressive even if likely quite daunting to someone who is looking for something a bit more casual. However, for the serious home baker or professional, it is one of the "must haves" for reference and instructional guidance.

Also: Bread porn. Lots and lots of gorgeous photos liberally included.

With hundreds and hundreds of formulas and countless explanations on the process, you can't help but learn a huge amount of invaluable information going through this. I've done a number of the recipes, both at the bakery and at school, and liked all the results.

Pro Tip: If you expect to be able to take the first few days and skim through this casually before bed, be warned: it's a damn heavy book! It literally required a table. Pro Tip #2: Keep a large clear plastic bag handy when using. Open the book to the recipe you're working on, slip book into bag and avoid accidental chocolate splashes, sticky fingers, etc. on your rather spendy book.

For those who have Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman, this likewise gets into not just the recipes but the whys and wherefores of baking, to help you understand what's going on in your products and be able to manipulate the outcome as needed for your own kitchen.

Where I've often recommended Hamelman's book as a great "Bread University" course, I would now recommend Mr Suas' excellent book as a wider-scoped "Bakery University" resource.
Read more ›
One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
The amount of knowledge and intelligence in this book is truly amazing (although weighing in at about 5 lbs, it's not surprising). It is not only a cookbook - although it does contain hundreds of recipes - but rather an ecyclopaedia of baking techniques - how to do things and why things are done the way they are done. It has an extremely interesting history of baking in Europe and then covers the scientific reasons for doing things a certain way - there is a lot of science behind baking; especially in bread making when dealing with a live organism and getting it to do what you want
I did a week long course at the San Francisco Baking Institute in whole grain breads and learned of the book there. I subsequently purchased 2 more copies for family members and they both raved about it.
As a bonus, it's printed in the USA - NOT CHINA!
3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
Great book ?
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse


Feedback