---
product_id: 112012492
title: "The Advanced Professional Pastry Chef"
price: "651 Lei"
currency: RON
in_stock: true
reviews_count: 5
url: https://www.desertcart.ro/products/112012492-the-advanced-professional-pastry-chef
store_origin: RO
region: Romania
---

# The Advanced Professional Pastry Chef

**Price:** 651 Lei
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Advanced Professional Pastry Chef
- **How much does it cost?** 651 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/112012492-the-advanced-professional-pastry-chef)

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- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

desertcart.in - Buy The Advanced Professional Pastry Chef book online at best prices in India on desertcart.in. Read The Advanced Professional Pastry Chef book reviews & author details and more at desertcart.in. Free delivery on qualified orders.

Review: This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable. Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.
Review: I've been using this book for years, highly recommend it for professional chefs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #915,198 in Books ( See Top 100 in Books ) #10,651 in Food, Drink & Entertaining (Books) #83,508 in Reference (Books) |
| Country of Origin  | USA |
| Customer Reviews | 4.7 4.7 out of 5 stars (175) |
| Dimensions  | 22.86 x 5.08 x 27.94 cm |
| Hardcover  | 800 pages |
| ISBN-10  | 0471359262 |
| ISBN-13  | 978-0471359265 |
| Importer  | Atlantic Publishers and Distributors (P) Ltd., 7/22, Ansari Road, Darya Ganj, New Delhi - 110002 INDIA, Email – customercare@atlanticbooks.com, Ph – 011-47320500 |
| Item Weight  | 2 kg 380 g |
| Language  | English |
| Publisher  | John Wiley & Sons Inc; 1st edition (10 March 2003); Wiley-VCH GmbH; product_safety@wiley.com |

## Images

![The Advanced Professional Pastry Chef - Image 1](https://m.media-amazon.com/images/I/31nLduG3zTL.jpg)
![The Advanced Professional Pastry Chef - Image 2](https://m.media-amazon.com/images/I/41LhPG7EhWL.jpg)
![The Advanced Professional Pastry Chef - Image 3](https://m.media-amazon.com/images/I/51CpF-Elx+L.jpg)
![The Advanced Professional Pastry Chef - Image 4](https://m.media-amazon.com/images/I/51Ij3thppeL.jpg)
![The Advanced Professional Pastry Chef - Image 5](https://m.media-amazon.com/images/I/61XW2ZGsJlL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by A***0 on 19 December 2008*

This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable. Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.

### ⭐⭐⭐⭐⭐ Review
*by B***Y on 2 October 2022*

I've been using this book for years, highly recommend it for professional chefs.

### ⭐⭐⭐⭐⭐ Review
*by R***E on 19 January 2025*

Excellent book (one of two volumes). Between these two volumes there is all the information I would ever imagine i need when it comes to patisserie. Large book, thick and simply wonderful.

## Frequently Bought Together

- The Advanced Professional Pastry Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
- French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-22*