---
product_id: 1816237
title: "Advanced Bread and Pastry"
price: "$U12498"
currency: UYU
in_stock: true
reviews_count: 8
url: https://www.desertcart.uy/products/1816237-advanced-bread-and-pastry
store_origin: UY
region: Uruguay
---

# Dual metric & US measurements 300+ detailed recipes & formulas In-depth baking science & chemistry Advanced Bread and Pastry

**Price:** $U12498
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your baking game with the ultimate pro’s handbook!

## Quick Answers

- **What is this?** Advanced Bread and Pastry
- **How much does it cost?** $U12498 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.uy](https://www.desertcart.uy/products/1816237-advanced-bread-and-pastry)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **300+ Recipes & Formulas:** From breads to pastries, cakes, and chocolates—diverse, tested, and adaptable to your kitchen style.
- • **Master the Art & Science:** Comprehensive guide blending baking theory with practical recipes for pros and ambitious home bakers alike.
- • **Precision Baking Made Easy:** Clear instructions with both metric and US units, plus test batch sizes for perfect home-scale results.
- • **Professional Techniques at Home:** Learn trade-level mixing methods (Short, Improved, Intensive) to elevate your dough game.
- • **Challenge Accepted, Reward Guaranteed:** Not for beginners only—this book pushes your skills, making you part of an elite baking community.

## Overview

Advanced Bread and Pastry is a highly rated, comprehensive baking manual featuring nearly 300 recipes and detailed scientific explanations. Designed for both professionals and serious home bakers, it covers breads, pastries, cakes, and confections with precise formulas in metric and US units. While it demands some baking experience, it offers unmatched depth and versatility to transform your kitchen into a bakery powerhouse.

## Description

Buy Advanced Bread and Pastry on desertcart.com ✓ FREE SHIPPING on qualified orders

Review: Almost Perfect. But Is It Worth It For The "Home Baker"? - This book is written mostly for "the trade", but the home-chef (like me) can get a lot out of it. Apart from Bread and Pastry, it has extensive chapters on cakes, icings, cookies, chocolate(confection), ice-cream and quick breads (banana bread, scones, muffins) amongst other things. It is very comprehensive. The science can be understood by almost everyone, and the book is well illustrated (pictures of how to shape a baguette, etc). There are no "stories" from the author about how he first made this and that, and learnt this from there - and so forth. It reads like a school book. Very informative! I was at first worried that this book had 1000's of recipes, but it says on the back that it has just under 300, which means there is a lot of theory in it (which I think is good). I has 2 Pannetone recipes and about 4 Croissant recipes. It has sachertorte, and black forest gateu, chocolate truffles and loads of other stuff. The carrot cake recipe is the best I've ever tried, and I've ended up using ALL the sections in the book (except for the ice-cream chapter), even though I only bought it for the Bread/Pastry initially. For me there is one problem: I don't have a Mixer. That makes it hard to to follow the bread formulas (recipes) 100% accurately. There is enough science in the book, that you might find a "do-it-yourself" way if you experiment (at least I hope so). In each bread formula in the book the author will specify what type of mix method to use: Short, Improved or Intensive (which basically is the 3 diffent speeds of the mixer kneading the dough). - "Shortmix" is almost like kneading by hand, however quite few recipes call for a short mix. - "Improvedmix" one can almost replicate by hand (but one might need to experiment with longer fermentation times and yeast amount to compensate and get a stronger dough). - However I am more sceptical about for instance Pannetone and Brioche which call for an "Intesivemix", which is difficult by hand. Luckily there are quite few recipes that call for this mix method. Only bread with a lot of butter/sugar/eggs. But there is a "handmix" recipe for croissants. When it comes to Ovens there is no discussion on how to compensate for lack of steam (the book is as I say, written for the apprentice/prof. in mind). One last thing: I've had no problems with quantities in the recipes, because he always gives a so-called "test" amount (in OZ). But you can also divide the grams and kg. by 5 to get the right "home" batch if you use the metric system (I live in Norway, so i do). Conclusion: I would recommend this book to the home-chef, but be prepared for a challenge :)
Review: The best book for bread - I’ve spent a long time debating if I should buy this book, but when I saw it for the best sale I ever saw, I decided to give it a try. Best decision ever! I wish I had bought it earlier, so i wouldn’t have bought at least half of the books I have on my library. This book is amazing, it’s complete. It explains, the chemistry, the logics, the tricks and all you need to understand to not only bake the best bread, but also to create your own recipes. The author presents the formulas, in US and metrics, so you can play with it and change the quantities. Once you feel more confident you can also change ingredients. However, I wouldn’t recommend it as a first book to bake your first bake, it can be too overwhelming . But you also don’t need to buy another book. The internet has a lot of resources with great recipes to practice it. After some practicing, this book is the best resource. The only negative point, is that, the online resources are no longer available and you cannot see the videos anymore. Anyway, if you’re serious about improving your baking skills, this is a great resource.

## Features

- Used Book in Good Condition

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #128,372 in Books ( See Top 100 in Books ) #68 in Hospitality, Travel & Tourism (Books) #101 in Food Science (Books) #251 in Bread Baking (Books) |
| Customer Reviews | 4.8 out of 5 stars 451 Reviews |

## Images

![Advanced Bread and Pastry - Image 1](https://m.media-amazon.com/images/I/61SZWXHwunL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Almost Perfect. But Is It Worth It For The "Home Baker"?
*by M***O on July 20, 2008*

This book is written mostly for "the trade", but the home-chef (like me) can get a lot out of it. Apart from Bread and Pastry, it has extensive chapters on cakes, icings, cookies, chocolate(confection), ice-cream and quick breads (banana bread, scones, muffins) amongst other things. It is very comprehensive. The science can be understood by almost everyone, and the book is well illustrated (pictures of how to shape a baguette, etc). There are no "stories" from the author about how he first made this and that, and learnt this from there - and so forth. It reads like a school book. Very informative! I was at first worried that this book had 1000's of recipes, but it says on the back that it has just under 300, which means there is a lot of theory in it (which I think is good). I has 2 Pannetone recipes and about 4 Croissant recipes. It has sachertorte, and black forest gateu, chocolate truffles and loads of other stuff. The carrot cake recipe is the best I've ever tried, and I've ended up using ALL the sections in the book (except for the ice-cream chapter), even though I only bought it for the Bread/Pastry initially. For me there is one problem: I don't have a Mixer. That makes it hard to to follow the bread formulas (recipes) 100% accurately. There is enough science in the book, that you might find a "do-it-yourself" way if you experiment (at least I hope so). In each bread formula in the book the author will specify what type of mix method to use: Short, Improved or Intensive (which basically is the 3 diffent speeds of the mixer kneading the dough). - "Shortmix" is almost like kneading by hand, however quite few recipes call for a short mix. - "Improvedmix" one can almost replicate by hand (but one might need to experiment with longer fermentation times and yeast amount to compensate and get a stronger dough). - However I am more sceptical about for instance Pannetone and Brioche which call for an "Intesivemix", which is difficult by hand. Luckily there are quite few recipes that call for this mix method. Only bread with a lot of butter/sugar/eggs. But there is a "handmix" recipe for croissants. When it comes to Ovens there is no discussion on how to compensate for lack of steam (the book is as I say, written for the apprentice/prof. in mind). One last thing: I've had no problems with quantities in the recipes, because he always gives a so-called "test" amount (in OZ). But you can also divide the grams and kg. by 5 to get the right "home" batch if you use the metric system (I live in Norway, so i do). Conclusion: I would recommend this book to the home-chef, but be prepared for a challenge :)

### ⭐⭐⭐⭐⭐ The best book for bread
*by E***I on April 30, 2024*

I’ve spent a long time debating if I should buy this book, but when I saw it for the best sale I ever saw, I decided to give it a try. Best decision ever! I wish I had bought it earlier, so i wouldn’t have bought at least half of the books I have on my library. This book is amazing, it’s complete. It explains, the chemistry, the logics, the tricks and all you need to understand to not only bake the best bread, but also to create your own recipes. The author presents the formulas, in US and metrics, so you can play with it and change the quantities. Once you feel more confident you can also change ingredients. However, I wouldn’t recommend it as a first book to bake your first bake, it can be too overwhelming . But you also don’t need to buy another book. The internet has a lot of resources with great recipes to practice it. After some practicing, this book is the best resource. The only negative point, is that, the online resources are no longer available and you cannot see the videos anymore. Anyway, if you’re serious about improving your baking skills, this is a great resource.

### ⭐⭐⭐⭐⭐ So informative
*by T***R on October 2, 2024*

I bought this book to deepen my knowledge behind the science of bread. This book is straight to the point and explains every step of the process in great detail so that you truly understand "why". This book is made for those aspiring to bake in a professional setting in large batches. The author writes on the process in great detail, which is applied to every one of his recipes. His recipes are not like your typical written recipe; rather, they're formulas which are understood easily once you've read the book. Though this is a textbook, I do recommend this book if you are looking to truly master and understand bread to the deepest extent.

## Frequently Bought Together

- Advanced Bread and Pastry
- Bread: A Baker's Book of Techniques and Recipes
- How Baking Works: Exploring the Fundamentals of Baking Science

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*Product available on Desertcart Uruguay*
*Store origin: UY*
*Last updated: 2026-03-05*