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.
Product Identifiers
Publisher
Cengage Learning, Inc
ISBN-10
1401849229
ISBN-13
9781401849221
eBay Product ID (ePID)
96577565
Product Key Features
Author
Gail Sokol
Format
Mixed Media Product
Language
English
Subject
Food & Drink: General
Dimensions
Weight
2000g
Height
285mm
Width
226mm
Additional Product Features
Place of Publication
Clifton Park
Spine
36mm
Content Note
Col. Illustrations
Author Biography
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.
Contained Items Statement
Contains Hardback and CD-ROM
Date of Publication
27/01/2006
Imprint
Delmar Cengage Learning
Genre
Food & Drink: General
Country of Publication
United States
Best Selling in School Textbooks & Study Guides
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best Selling in School Textbooks & Study Guides