---
product_id: 661821228
title: "The Professional Pastry Chef: Fundamentals of Baking and Pastry"
price: "$177"
currency: NZD
in_stock: false
reviews_count: 5
url: https://www.desertcart.nz/products/661821228-the-professional-pastry-chef-fundamentals-of-baking-and-pastry
store_origin: NZ
region: New Zealand
---

# The Professional Pastry Chef: Fundamentals of Baking and Pastry

**Price:** $177
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** The Professional Pastry Chef: Fundamentals of Baking and Pastry
- **How much does it cost?** $177 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/661821228-the-professional-pastry-chef-fundamentals-of-baking-and-pastry)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

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

Review: El libro me gusto mucho!! Pero debo admitir que para persona que hacen estas cosas como hobby y no como profesional, a veces es difícil de hacer la receta correctamente porque muchos detalles no están explicadas y muchas recetas tienen descripción bastante general. Por eso con unas recetas he tirado muchas productos a la basura por probar varios veces sin éxito final. También el parte de panes está bastante pobre. Y claro que como el autor es suizo con influencias americanas, unos ingredientes habrá que esforzarse para encontrar o la manera más fácil es simplificar la receta y omitir unos ingredientes normalmente, el pastel final no sufre mucho :) Pero en general el libro está muy bien, por el precio que tiene es de muy buena calidad. Hay muchísimas recetas y la mayoría me han quedado perfectos y muy muy rícos
Review: My book was a bit damaged when i received it. Some of the pages were ripped and stuck together with glue. Not very happy about that.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #185,175 in Books ( See Top 100 in Books ) #1,495 in Food, Drink & Entertaining (Books) |
| Customer Reviews | 4.7 4.7 out of 5 stars (467) |
| Dimensions  | 22.35 x 5.84 x 28.19 cm |
| Edition  | Subsequent |
| Generic Name  | Book |
| ISBN-10  | 0471359254 |
| ISBN-13  | 978-0471359258 |
| 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 680 g |
| Language  | English |
| Packer  | Atlantic Publishers and Distributors (P) Ltd., 7/22, Ansari Road, Darya Ganj, New Delhi - 110002 INDIA, Email – customercare@atlanticbooks.com, Ph – 011-47320500 |
| Print length  | 1040 pages |
| Publication date  | 5 March 2002 |
| Publisher  | John Wiley & Sons Inc |

## Images

![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 1](https://m.media-amazon.com/images/I/31TEB6TfOkL.jpg)
![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 2](https://m.media-amazon.com/images/I/41DmtAlkalL.jpg)
![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 3](https://m.media-amazon.com/images/I/519AAZZHCCL.jpg)
![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 4](https://m.media-amazon.com/images/I/51EYY4H495L.jpg)
![The Professional Pastry Chef: Fundamentals of Baking and Pastry - Image 5](https://m.media-amazon.com/images/I/51HERC1AZ9L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐ Review
*by A***A on 20 February 2013*

El libro me gusto mucho!! Pero debo admitir que para persona que hacen estas cosas como hobby y no como profesional, a veces es difícil de hacer la receta correctamente porque muchos detalles no están explicadas y muchas recetas tienen descripción bastante general. Por eso con unas recetas he tirado muchas productos a la basura por probar varios veces sin éxito final. También el parte de panes está bastante pobre. Y claro que como el autor es suizo con influencias americanas, unos ingredientes habrá que esforzarse para encontrar o la manera más fácil es simplificar la receta y omitir unos ingredientes normalmente, el pastel final no sufre mucho :) Pero en general el libro está muy bien, por el precio que tiene es de muy buena calidad. Hay muchísimas recetas y la mayoría me han quedado perfectos y muy muy rícos

### ⭐ Review
*by M***E on 10 November 2018*

My book was a bit damaged when i received it. Some of the pages were ripped and stuck together with glue. Not very happy about that.

### ⭐⭐⭐⭐⭐ Review
*by S***A on 5 March 2014*

I really like this book. It takes a little getting used, I didn't open and go "wow! I love it!" but it's a grower and I think they are the best. It's dense, there are very few coloured pictures. It's very big and it is intended as an accompaniment to a pastry student. I am a keen novice and home cook but for me I want to know the hows and whys and I want to be able to recreate the best things at home. It would take a long time to work your way through this book but it's great to dip into in the mean time. There are tons of recipes, as another reviewer mentioned you will likely need to sclae down if you're a home cook but it does offer you quanties for a half batch for many recipes, so if you have a large family or hungry friends this may suffice. It's very clear, it offers you background to some well known bakes. It tells you how to make pastries, doughs and fillings, it explains things like the bakers percentage/ratio, it explains what you are looking for and encourages you to bake in order and plan ahead to create efficiency. It's got a nice explanation on getting a good rise and flavour from your bread and lots more! I'm only beginning to scratch the surface of this book and I have not yet baked many recipes from it but I have used the fundemental priciples it explains in recipes from my other books and it's really making a difference. It gives you tips on how to do so many things, it's not colourful, it's not instant gratfication spoon fed to you but once you get beneath the surface of this book it's a gem.

## Frequently Bought Together

- The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
- Baking and Pastry: Mastering the Art and Craft
- Professional Baking

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-12*