About Professional Baking: The Essentials

by Gail Sokol

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 authorÂ's accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.

480 pages, Hardcover

First published December 28, 2005

Reviews

[Sarah · Rating 5 out of 5]

I never knew yeast could be so interesting. I come away enlightened and with even more respect for bread bakers. Wish I had the caloric license to try out all these recipes.