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Ilm Ait 1st Period Safety Modules Ed: 023

Author: 3

Item#: LM6501V25

Publisher: 16.50

Ed: 023

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Ilm Ait 1st Period Safety Modules Ed: 023

For glazier 1st period and cabinetmaker 1st period students - this item is included in the bundle. Do not purchase this item individually.

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Baking And Pastry Arts Program Theory And Related Theory Modules Ed: 3

Item#: CP2980RC10

Ed: 3

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Baking And Pastry Arts Program Theory And Related Theory Modules Ed: 3

On Order: 27

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Bread: A Baker's Book Of Techniques And Recipes Ed: 3

Author: Jeffrey Hamelman

Item#: 9781119577515

Publisher: John Wiley

Ed: 3

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Bread: A Baker's Book Of Techniques And Recipes Ed: 3

FORMAT: PRINTED TEXTBOOK

This is the PRINT version of this text. A digital version is available if preferred. You do not need to buy both copies.

Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents.

Buy (E-Text / CI Access Code) $53.75

Ebook Bread A Baker's Book Of Techniques Ed: 3

FORMAT: EPUB, LIFETIME ACCESS

This is the DIGITAL version of this text. A print version is available if preferred. You do not need to buy both copies.

Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents.

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Advanced Bread And Pastry Ed: 008

Item#: 141801169X

Publisher: Cengage

Ed: 008

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Advanced Bread And Pastry Ed: 008

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 writtento 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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The Art Of The Confectioner

Author: Ewald Notter

Item#: 9780470398920

Publisher: John Wiley & Sons, Inc.

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The Art Of The Confectioner

FORMAT: PRINTED TEXTBOOK

A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills.