About Professional Baking: ; The Essentials

Sokol, Gail

ISBN 10: 1418051438 / ISBN 13: 9781418051433

Published by Thompson Delmar Learning, Clifton Park NY, 2007

About this Item

A pristine copy, tight and crisp, with no signs of prior use or wear. The text is free of any markings. Fast shipping, with tracking number supplied. ; Trade Version; 11 X 8.60 X 1.10 inches; 480 pages.

Seller Inventory # 36089

Bibliographic Details

• Title: About Professional Baking: ; The Essentials
• Publisher: Thompson Delmar Learning, Clifton Park NY
• Publication Date: 2007
• Language: English
• ISBN 10: 1418051438
• ISBN 13: 9781418051433
• Binding: Hardcover
• Edition: First Edition.
• Condition: Fine
• Dust Jacket Condition: No Dust Jacket

About this title

Synopsis

About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters 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 presented 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; 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, and the numerous recipes provided makes this the most appropriate baking book on the market. About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters 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 presented 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; 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, and the numerous recipes provided makes this the most appropriate baking book on the market.

About the Author

Gail D. Sokol is an award-winning professional in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine. In addition, she has been featured on many weekly radio and television programs. Chef Sokol is currently an Instructor of Baking at Schenectady County Community College in Schenectady, New York.