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:

Includes over 100 new and freshly tested recipes, with over 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 / 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.