About Professional Baking
  • About Professional Baking
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About Professional Baking

(author)
£81.99
Mixed media product 601 Pages / Published: 28/12/2005
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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.

Publisher: Cengage Learning, Inc
ISBN: 9781401849221
Number of pages: 601
Weight: 2000 g
Dimensions: 285 x 226 x 36 mm

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