{"product_id":"the-advanced-art-of-baking-and-pastry-isbn-9781394254767","title":"The Advanced Art of Baking and Pastry","description":"\u003cp\u003e\u003cb\u003eThoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Advanced Art of Baking and Pastry\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eWith 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. \u003c\/p\u003e\u003cp\u003eNew to this edition: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOver 100 new and freshly tested recipes, with more than 100 new finished and procedural images\u003c\/li\u003e\n\u003cli\u003eMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requests\u003c\/li\u003e\n\u003cli\u003eNew information on bakery and foodservice operations\u003c\/li\u003e\n\u003cli\u003eAn increased focus on new cake and plated dessert recipes\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe Second Edition of \u003ci\u003eThe Advanced Art of Baking and Pastry\u003c\/i\u003e guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills. \u003c\/p\u003e\u003cp\u003eForeword viii\u003c\/p\u003e \u003cp\u003eAcknowledgments ix\u003c\/p\u003e \u003cp\u003eAbout the Companion Website x\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProfessionalism 3\u003c\/p\u003e \u003cp\u003eFood Safety 6\u003c\/p\u003e \u003cp\u003eTools and Equipment 9\u003c\/p\u003e \u003cp\u003eMise en Place 19\u003c\/p\u003e \u003cp\u003eKey Terms 19\u003c\/p\u003e \u003cp\u003eQuestions for Review 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Bread for the Pastry Chef 21\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Bread 21\u003c\/p\u003e \u003cp\u003eIngredients and Function 21\u003c\/p\u003e \u003cp\u003eMath 27\u003c\/p\u003e \u003cp\u003eSour Starters 32\u003c\/p\u003e \u003cp\u003ePreferments 34\u003c\/p\u003e \u003cp\u003eMixing Procedures 34\u003c\/p\u003e \u003cp\u003eDouble Hydration 35\u003c\/p\u003e \u003cp\u003eDegrees of Mixing 35\u003c\/p\u003e \u003cp\u003eBread Production Stages 37\u003c\/p\u003e \u003cp\u003eKey Terms 63\u003c\/p\u003e \u003cp\u003eQuestions for Review 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Viennoiserie 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Viennoiserie 65\u003c\/p\u003e \u003cp\u003eIngredients and Function 65\u003c\/p\u003e \u003cp\u003eLaminated Doughs 67\u003c\/p\u003e \u003cp\u003eEnriched Breads 75\u003c\/p\u003e \u003cp\u003ePuff Pastry 76\u003c\/p\u003e \u003cp\u003eBaking Puff Pastry 76\u003c\/p\u003e \u003cp\u003eKey Terms 93\u003c\/p\u003e \u003cp\u003eQuestions for Review 93\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Modern Pastry Techniques 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eModern Cuisine 95\u003c\/p\u003e \u003cp\u003eBasics of Modern Pastry 96\u003c\/p\u003e \u003cp\u003eAnimal-Based Hydrocolloids 97\u003c\/p\u003e \u003cp\u003ePlant-Based Hydrocolloids 100\u003c\/p\u003e \u003cp\u003eSummary 133\u003c\/p\u003e \u003cp\u003eKey Terms 133\u003c\/p\u003e \u003cp\u003eQuestions for Review 133\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Creams and Mousses 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCustard 135\u003c\/p\u003e \u003cp\u003eBaked Custards 142\u003c\/p\u003e \u003cp\u003eMousse and Creams 146\u003c\/p\u003e \u003cp\u003eKey Terms 167\u003c\/p\u003e \u003cp\u003eQuestions for Review 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Frozen Desserts 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 169\u003c\/p\u003e \u003cp\u003eEmulsifiers and Stabilizers 177\u003c\/p\u003e \u003cp\u003eChurned Frozen Desserts 178\u003c\/p\u003e \u003cp\u003eStill Frozen Desserts 189\u003c\/p\u003e \u003cp\u003eSummary 209\u003c\/p\u003e \u003cp\u003eKey Terms 209\u003c\/p\u003e \u003cp\u003eQuestions for Review 209\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Cake Mixing and Baking 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Cakes 211\u003c\/p\u003e \u003cp\u003eIngredients 211\u003c\/p\u003e \u003cp\u003eMain Categories 214\u003c\/p\u003e \u003cp\u003eKey Terms 237\u003c\/p\u003e \u003cp\u003eQuestions for Review 237\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Assembling Cakes 239\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClassic Cakes 239\u003c\/p\u003e \u003cp\u003eWedding Cakes 243\u003c\/p\u003e \u003cp\u003eContemporary Cakes 245\u003c\/p\u003e \u003cp\u003eGlacé 251\u003c\/p\u003e \u003cp\u003eKey Terms 295\u003c\/p\u003e \u003cp\u003eQuestions for Review 295\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Tarts and Pies 297\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePies and Tarts 297\u003c\/p\u003e \u003cp\u003eIngredients 297\u003c\/p\u003e \u003cp\u003eMixing Dough 299\u003c\/p\u003e \u003cp\u003eRolling and Lining Shell 300\u003c\/p\u003e \u003cp\u003eClassic Pies and Tarts 302\u003c\/p\u003e \u003cp\u003eModern Tarts and Pies 303\u003c\/p\u003e \u003cp\u003eKey Terms 343\u003c\/p\u003e \u003cp\u003eQuestions for Review 343\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Plated Desserts 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePresentation Approach 345\u003c\/p\u003e \u003cp\u003eGetting Started 351\u003c\/p\u003e \u003cp\u003eKey Terms 395\u003c\/p\u003e \u003cp\u003eQuestions for Review 395\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Petits-Fours 397\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Petits-Fours 397\u003c\/p\u003e \u003cp\u003eSec 398\u003c\/p\u003e \u003cp\u003eGlacé 411\u003c\/p\u003e \u003cp\u003eContemporary 423\u003c\/p\u003e \u003cp\u003ePetits-Fours Presentations 446\u003c\/p\u003e \u003cp\u003eKey Terms 449\u003c\/p\u003e \u003cp\u003eQuestions for Review 449\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Chocolates and Confections 451\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Chocolates and Confections 451\u003c\/p\u003e \u003cp\u003eEquipment 451\u003c\/p\u003e \u003cp\u003eManufacturing Chocolate 453\u003c\/p\u003e \u003cp\u003eChocolate Percentages 456\u003c\/p\u003e \u003cp\u003eTempering Chocolate 458\u003c\/p\u003e \u003cp\u003eChocolates 462\u003c\/p\u003e \u003cp\u003eGanache 463\u003c\/p\u003e \u003cp\u003eConfections 486\u003c\/p\u003e \u003cp\u003eKey Terms 501\u003c\/p\u003e \u003cp\u003eQuestions for Review 501\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Chocolate Work 503\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Chocolate Work 503\u003c\/p\u003e \u003cp\u003eChocolate Selection 504\u003c\/p\u003e \u003cp\u003eGarnishes 504\u003c\/p\u003e \u003cp\u003eSculpture Design 512\u003c\/p\u003e \u003cp\u003eTechniques 520\u003c\/p\u003e \u003cp\u003eKey Terms 537\u003c\/p\u003e \u003cp\u003eQuestions for Review 537\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Sugar Work 539\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Sugar Work 539\u003c\/p\u003e \u003cp\u003eCooking Sugar 540\u003c\/p\u003e \u003cp\u003eCasting Sugar 542\u003c\/p\u003e \u003cp\u003ePulling and Blowing Sugar 548\u003c\/p\u003e \u003cp\u003eCrystalline Sugar 558\u003c\/p\u003e \u003cp\u003ePastillage 558\u003c\/p\u003e \u003cp\u003eSculpture Design 560\u003c\/p\u003e \u003cp\u003eKey Terms 569\u003c\/p\u003e \u003cp\u003eQuestions for Review 569\u003c\/p\u003e \u003cp\u003eIndex I-2\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAndy Chlebana, CMPC, CCA,\u003c\/b\u003e 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 \u003ci\u003eBest Baker in America\u003c\/i\u003e (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).   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eThoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Advanced Art of Baking and Pastry\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eWith 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. \u003c\/p\u003e\u003cp\u003eNew to this edition: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOver 100 new and freshly tested recipes, with more than 100 new finished and procedural images\u003c\/li\u003e\n\u003cli\u003eMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requests\u003c\/li\u003e\n\u003cli\u003eNew information on bakery and foodservice operations\u003c\/li\u003e\n\u003cli\u003eAn increased focus on new cake and plated dessert recipes\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe Second Edition of \u003ci\u003eThe Advanced Art of Baking and Pastry\u003c\/i\u003e guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990152724709,"sku":"NP9781394254767","price":88.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394254767.jpg?v=1761786704","url":"https:\/\/k12savings.com\/products\/the-advanced-art-of-baking-and-pastry-isbn-9781394254767","provider":"K12savings","version":"1.0","type":"link"}