Chlebana:

The Advanced Art of Baking and Pastry, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Introduction

Chapter 2: Bread for the Pastry Chef

Chapter 3: Viennoiserie

Chapter 4: Modern Pastry Techniques

Chapter 5: Creams and Mousses

Chapter 6: Frozen Desserts

Chapter 7: Cake Mixing and Baking

Chapter 8: Assembling Cakes

Chapter 9: Tarts and Pies

Chapter 10: Plated Desserts

Chapter 11: Petits-Fours

Chapter 12: Chocolates and Confection

Chapter 13: Chocolate Work

Chapter 14: Sugar Work

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