About Professional Baking / Edition 1by Gail D. Sokol
Pub. Date: 12/28/2005
Publisher: Cengage Learning
About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group
About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 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; Lessons Demonstrated boxes, which highlight important principles in each chapter; 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, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student.
- Cengage Learning
- Publication date:
- Edition description:
- Product dimensions:
- 8.50(w) x 11.10(h) x 1.30(d)
Table of Contents
Chapter 1: Mise en Place Chapter 2: Ingredients Chapter 3: Wheat Flour The Essential Grain (and Other Flours) Chapter 4: The Science of Mixing Chapter 5: Thickeners and Stabilizers Chapter 6: Eggs as Thickeners Chapter 7: Eggs as Leaveners and Meringues Chapter 8: Working with Yeast in Straight Doughs Chapter 9: Preferments Chapter 10: Laminated Doughs Chapter 11: Working with Fats in Pies and Tarts Chapter 12: Using Chemical and Steam Leaveners Chapter 13: Quick Bread Mixing Methods Chapter 14: Cake Mixing Methods Chapter 15: Frostings Chapter 16: Cookies Chapter 17: Building Blocks with Sugar Chapter 18: Frozen Desserts Chapter 19: Chocolate Chapter 20: Dessert Sauces and Plating Chapter 21: Healthy Baking Chapter 22: Troubleshooting
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Most Helpful Customer Reviews
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Save a space on your cookbook shelf between Julia Child's books and Bo Friberg's, because 'About Professional Baking' should be filling that well-earned space between two venerable baking gurus. This book is, quite honestly, one of the best textbooks I have come across on baking. The writing is clear and concise, and there are more photographs than most cookbooks have. The photos of the final products are brilliantly colored and enticing, and those on how to make a product are beyond helpful. Sokol discusses multiple topics within her book, with one of the most interesting being the chapter on healthy baking, a topic that is an infrequent visitor to culinary textbooks, or most baking books, for that matter. In short, this is a fantastic book.