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The Advanced Art Of Baking 38 Pastry
R. A. Chlebana
€ 74.11
€ 63.79
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Description for The Advanced Art Of Baking 38 Pastry
Hardback. Num Pages: 576 pages. BIC Classification: WBVS. Category: (P) Professional & Vocational. Dimension: 250 x 150. .
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2017
Publisher
John Wiley & Sons Inc United States
Number of pages
576
Condition
New
Number of Pages
496
Place of Publication
New York, United States
ISBN
9781118485750
SKU
V9781118485750
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About R. A. Chlebana
Andy Chlebana CEPC, CCA, is currently a Professor of Culinary Arts at Joliet Junior College. Andy studied culinary arts at Joliet Junior College and completed the baking and pastry program at The Culinary Institute of America. He has been recognized as one of the Top Ten Pastry Chefs in America (2013), and competed on Food Network’s Best Baker in America ... Read more
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