The world of confectionery and pastry is nearly endless. Cakes, roulades, pastries, strudels, Danish and puff pastry, pralines, crêpes, mousses, and creams are just a part of the many sweet temptations. In this lexicon, the authors have compiled over 3,500 recipes for the first time, offering a variety that leaves no wish unfulfilled. Following an increasingly popular trend, the so-called small kitchen is also taken into account, allowing both the pastry chef and the baker to meet additional customer requests. A chapter on bread and bread production, specifically for bakers, rounds out this section. In such a comprehensive work on confectionery, pastry, and baking, beverages like coffee, cocoa, and tea are, of course, also included. All the essential information about the preparation, production, and brewing of these drinks is thoroughly described in this book. A comprehensive glossary and a detailed index of the technical terms used make it an indispensable reference work in any relevant establishment.