Editorial Reviews
Book Description
This is a comprehensive text 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.
About the Author
Gail D. Sokol, a Certified Culinarian, is an Adjunct Instructor and Director of the Children's Baking Program through the Continuing Education Department at Schenectady County Community College.
About Professional Baking,Gail D. Sokol,Thomson Delmar Learning,1401849229,Baking,Baking - Confectionery,Business & Economics,Career/Job,Careers - General,Careers / Job Opportunities,Courses & Dishes - Bread,Industries - Hospitality, Travel & Tourism,Business & Economics / Careers,General cookery
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