Textbook
Culinary Arts/Baking
Hardcover, 704 pages
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About
Professional
Baking
First Edition
©January, 2006
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Publisher: Delmar Learning
Author: Gail Sokol
About Professional Baking provides a unique presentation of the principles of
baking for the beginning student entering a college-level culinary program. The text is designed to include the
principles of science that are applicable to baking, thereby providing students with a solid foundation in the principles
of professional baking.
Each of the 22 chapters covers groups of related concepts and provides introductory
narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes
are presented in each chapter, and a step-by-step, full color series of photos accompanies each culinary lesson.
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”
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.
Features:
- The principles of science that are applicable to baking are fully explained, giving the student a strong foundation
of knowledge to work with.
- A list of procedures, methods, helpful hints, and tips precedes each recipe in the text.
- Numerous figures, tables, and photos are included to explain principles in recipes in a step-by-step
fashion.
- Each culinary lesson is accompanied by a recipe(s) that illustrates chapter concepts.
$95.95
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