The Advanced Art of Baking and Pastry, 2nd Edition
$230.36
- Paperback
592 pages
- Release Date
25 May 2025
Summary
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 in…
Book Details
| ISBN-13: | 9781394254767 |
|---|---|
| ISBN-10: | 1394254768 |
| Author: | R. Andrew Chlebana, Susan Notter, Anthony Tahlier |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 592 |
| Edition: | 2nd |
| Release Date: | 25 May 2025 |
| Weight: | 1.54kg |
| Dimensions: | 272mm x 216mm x 28mm |
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About The Author
R. Andrew Chlebana
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).
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