The Advanced Art of Baking and Pastry

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R. Andrew Chlebana (Joliet Junior College, IL; The Culinary Institute of America) Susan Notter

The Advanced Art of Baking and Pastry

R. Andrew Chlebana (Joliet Junior College, IL; The Culinary Institute of America), Susan Notter, Anthony Tahlier

$165.95

Paperback

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English

John Wiley & Sons Inc
26 May 2025

Hotel & catering trades; Desserts; Cakes, baking, icing & sugarcraft

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 images More ideas and techniques for ice cream, truffles, and plated desserts based on instructor requests New information on bakery and foodservice operations An 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.

By: R. Andrew Chlebana (Joliet Junior College IL; The Culinary Institute of America)
Foreword by: Susan Notter
Filmed/photographed by: Anthony Tahlier
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 272mm, Width: 216mm, Spine: 28mm
Weight: 1.542kg
ISBN: 9781394254767
ISBN 10: 1394254768
Pages: 592
Publication Date: 26 May 2025
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Active

FOREWORD viii ACKNOWLEDGMENTS ix ABOUT THE COMPANION WEBSITE x 1 Introduction 3 2 Bread for the Pastry Chef 21 3 Viennoiserie 65 4 Modern Pastry Techniques 95 5 Creams and Mousses 135 6 Frozen Desserts 169 7 Cake Mixing and Baking 211 8 Assembling Cakes 239 9 Tarts and Pies 297 10 Plated Desserts 345 11 Petits-Fours 397 12 Chocolates and Confections 451 13 Chocolate Work 503 14 Sugar Work 539 INDEX I-2

Andy Chlebana, CMPC, CCA, is Professor of Culinary Arts at Joliet Junior College. Andy studied at Joliet Junior College and The Culinary Institute of America and has been recognized as one of the Top Ten Pastry Chefs in America (2013), and as the American Culinary Federation 2008 Pastry Chef of the Year. He competed on Food Network’s Best Baker in America (2017), and was the winner of the Spring Baking Championship (2015), Challenge; Sugar and Candy Fashion. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012 and team coach, 2023), American Culinary Federation Culinary Team USA Pastry Chef Culinary World Cup (2018), Culinary Olympics (2016), and Dubai World Hospitality Championship (2012).