The Advanced Art of Baking and Pastry

An interesting book with lots of good recipies and explanations, but the book itself is of very poor quality. Soft cover newspaper paper, and way too expensive in relation to what you actually get, compared to books like Ferrandie's Patisserie, Wiley's Art and Craft of Baking or Le Cordon Bleu's Professional Baking. You don't use this book in the kitchen. You read it at your desk, and then go into the kitchen. In that case, you may as well get the PDF version. The high rating is due to the content. Had the physical book been of better quality, I would've given it 5/5

Uno dei miglior libri di pasticceria e nn solo. Spiegazione perfetta e dettagliata

I like this book very much, I just wish it had more pictures

I was lucky enough to have Chef Andy as an instructor for French Pastries class at JJC, so I'm admitting I'm a little biased. He was amazing and I had to get his book so he could sign it for me. Of course this was years after I (repeatedly) watched his season of Spring Baking Championship and cheered on as he got the win. As an instructor and a chef and baker he is amazing, and his book is absolutely worth the investment. It is chock full of quality information, beautiful illustrations, detailed instructions, and perfectly allocated advice for if something goes awry. I have already made the Opera, Charlotte Russe, Charlotte Royale, Croissants, Saverin, Blitz Puff Pastry, Puff Pastry, pastry creams, mousses, and baguettes just to name a few of the perfectly doable recipes in the book. Chef Andy wrote every recipe to be possible and approachable for a both the beginning baker and the baker who wants to advance his or her technique. I was a beginning baker (personally I like to cook a bit more than I like to bake) but after following these recipes, I realize how much I enjoy the precision of baking. For example, after baking bread the same way for years, I tried Chef Andy's recipe and his techniques that were new to me and found out that they work and that are fun!My oldest daughters recently took the Culinary Camp for Teens at JJC, and were equally thrilled with the experience of getting to learn from Chef Andy. As a chef who has won multiple competitions, competed for the US Olympic team, and now imparts his knowledge to students, he is beyond commendable. Even better, he is a great guy who so clearly loves what he does, and that makes it even more exciting to have his knowledge and recipes in a 450+ page book that is usable and that I am excited to delve into and try all the recipes out of. Go ahead and get this one--you won't regret it!!!

Le basi della panetteria e della pasticceria spiegate in modo chiaro e scientifico (il perché e il per come delle trasformazioni e delle cotture, con le annotazioni e il riscontro fotografico degli errori più comuni dei procedimenti), più una serie di ricette moderne: un libro che ha fatto scuola a livello mondiale.