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The Advanced Art of Baking and Pastry

By: (Author) R. Andrew Chlebana

Extended Catalogue

Ksh 14,050.00

Format: Paperback / Softback

ISBN-10: 1394254768

ISBN-13: 9781394254767

Edition Number: 2

Publisher: John Wiley & Sons Inc

Imprint: John Wiley & Sons Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Mar 24th, 2025

Print length: 592 Pages

Weight: 1,542 grams

Dimensions (height x width x thickness): 27.20 x 21.60 x 2.80 cms

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Thoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly The Advanced Art of Baking and Pastry, Second Edition balances a range of topics with depth of coverage, encompassing bakeshop items including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work, with an approach that’s accessible for the advanced baking and pastry student and professional. The author provides theoretical information along with tested recipes and detailed step-by-step procedures. This approach builds students’ confidence and skills and facilitates their understanding of the material. With revisions and updates throughout, the book builds from core techniques to complex creations, breaking advanced processes into parts to reinforce concepts and ensure that the final result is understandable. It also encourages students to synthesize material from the text, lecture materials, and personal experience to formulate a decision about what is happening, both physically and chemically, when ingredients interact with each other. Through this understanding, students can create their own products and evaluate whether something turns out properly. New to this edition: Over 100 new and freshly tested recipes, with more than 100 new finished and procedural imagesMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requestsNew information on bakery and foodservice operationsAn increased focus on new cake and plated dessert recipes The Second Edition of The Advanced Art of Baking and Pastry guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills.

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