30 DAYS OPEN PURCHASEThe standard vocational textbook for bread, viennoiserie and pastry, built on formulas and baker's percentages rather than recipes, complete with tables of sugar content in various fruits for adjusting sorbet recipes. Michel Suas runs the San Francisco Baking Institute, and the book is written accordingly, for someone who wants to learn and understand rather than just bake something because it's raining outside. It's expensive, heavy and uncompromising. Every serious baker you know either owns a copy or feels guilty about not having one.
Format: Hardcover
Number of pages: 1056
Language: English
First published: 2008
