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The advanced art of baking and pastry

Author: Chlebana, A.

Published: 2025

Call Number: 641.815 C45 2025

Posted on: November 18, 2025


About this Book:
This book includes bakeshop items like breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work, with an approach that’s accessible for the advanced baking and pastry student and professional. Moreover, it 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.
It 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.

Best for: Bachelor of Science in Hospitality Management and BS-Hotel Restaurant Management,