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Product Details

About Professional Baking, 1st Edition

Print version includes CD-ROM

  • ISBN10: 1-4018-4922-9

    ISBN13: 978-1-4018-4922-1

  • AUTHORS: Gail D. Sokol - ©2006

This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

Additional versions of this product's ISBNs

  • ISBN10: 1401849229

  • ISBN13: 9781401849221

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$211.95

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