The Advanced Art of Baking and Pastry | Zookal Textbooks | Zookal Textbooks
  • Author(s) R. Andrew Chlebana
  • Edition1
  • Published12th October 2017
  • PublisherJohn Wiley & Sons Inc (US)
  • ISBN9781118485750
  • University course codes
The main goal of  Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional.  This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures.  This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

The Advanced Art of Baking and Pastry

Format
In stock

Leaves in 1-2 business days

$125.96 $143.95 Save $17.99
or 4 payments of $31.49 with Zookal accepts Afterpay
Add Zookal Study FREE trial and save a further 20% 

NEW PRICE

$100.77 + free shipping

(20% off - save $25.19)

Zookal Study Free trial

14-day FREE trial. $14.95/mo after. Cancel anytime.

*Discount will apply at checkout.

 See terms and conditions

You will get a further 20% off for this item ($100.77 after discount) because you have added Zookal Study Premium Free Trial to your bag.

For this discount to apply, you will need to complete checkout with the Zookal Study Premium Free Trial in your bag.

-
+
  • Author(s) R. Andrew Chlebana
  • Edition1
  • Published12th October 2017
  • PublisherJohn Wiley & Sons Inc (US)
  • ISBN9781118485750
  • University course codes
The main goal of  Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional.  This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures.  This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
translation missing: en.general.search.loading