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About this product
- DescriptionThis 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.
- Author BiographyGail 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.
- Author(s)Gail Sokol
- PublisherCengage Learning, Inc
- Date of Publication27/01/2006
- FormatMixed media product
- SubjectFood & Drink: General
- Place of PublicationClifton Park
- Country of PublicationUnited States
- ImprintDelmar Cengage Learning
- Content Notecol. Illustrations
- Weight2000 g
- Width226 mm
- Height285 mm
- Spine36 mm
- Contained items statementContains Hardback and CD-ROM
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