Delmar Debuts New Book: Advanced Bread And Pastry At American Culinary Federation Convention

Delmar, a part of Cengage Learning, is pleased to announce the publication of "Advanced Bread and Pastry" by Chef Michel Suas of the San Francisco Baking Institute.

"Advanced Bread and Pastry: A Professional Approach" (ISBN: 1-4180-1169-X, $66.95) debuted to foodservice educators and other culinary professionals at the 2008 national convention of the American Culinary Federation, Inc., July 15-16 in Las Vegas. Suas delivered a demonstration on July 17 titled "Beautiful Bread: Create a Variety of Breads Using Just One Dough" as part of ACF's professional-development series.

"Advanced Bread and Pastry" is a comprehensive guide to bread, viennoiserie, and pastry that balances a respect for tradition with modern approaches to method and technique. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The book's formulas, or recipes, are based on a variety of classical methods and processes.

Among the text's noteworthy features:
 More than 500 beautifully designed full-color photographs of step-by-step processes and finished products that engage readers and provide important visual reference.
 Nearly 300 kitchen-tested formulas (recipes) that cover a range of techniques and processes intended to yield a variety of end results.
 The best of classical and modern preparations and processes for baking, pastry, and viennoiserie.
 Troubleshooting suggestions in each chapter that help avoid common mistakes.
 Detailed, colorful illustrations, tables, and charts that provide a visual representation of essential information and more difficult concepts.

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 ongoing educational contributions to the artisan baking community and The Guild.

"Written by one of the leading master bakers and teachers of our time, this book covers both the technology and science of these crafts, with every point clearly and simply explained," says Maggie Glezer, the James Beard Foundation award-winning author of "Artisan Baking" and "A Blessing of Bread."

A companion Instructor's Manual (ISBN: 1-4180-1170-3, $35) to Advanced Bread and Pastry serves as an instructional resource and provides teaching tips and guidelines, objectives, key terms, a course outline, review questions, and test questions for content reinforcement. An Online Companion features lesson plans, multiple testbanks, an industry resources list, PowerPoint presentations, dough weights for regional shapes, cutting templates, braiding techniques, an equipment list, and additional information on ingredients featured in the text.

According to Jim Gish, senior acquisitions editor at Delmar Cengage Learning, "We are honored to be publishing Chef Suas's outstanding, comprehensive work and recognize his unique contribution to bakers and pastry chefs worldwide."

For more information on "Advanced Bread and Pastry," visit: www.culinary.delmar.com.

About Cengage Learning
Cengage Learning, formerly Thomson Learning, delivers highly customized learning solutions for colleges, universities, professors, students, libraries, government agencies, corporations and professionals around the world. These solutions are delivered through specialized content, applications and services that foster academic excellence, professional development, and measurable learning outcomes. Cengage Learning's existing company and imprint brands include Heinle, Gale, Wadsworth, Delmar Learni