About Professional Baking: The Essentials (Trade Version) / Edition 1

About Professional Baking: The Essentials (Trade Version) / Edition 1

by Gail Sokol
     
 

ISBN-10: 1418051438

ISBN-13: 9781418051433

Pub. Date: 09/15/2006

Publisher: Cengage Learning

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

Overview

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.

Product Details

ISBN-13:
9781418051433
Publisher:
Cengage Learning
Publication date:
09/15/2006
Edition description:
Retail Version
Pages:
504
Product dimensions:
8.70(w) x 11.32(h) x 1.13(d)

Table of Contents

Chapter 1: Working With Yeast in Straight Doughs Chapter 2: Starters and Preferments Chapter 3: Laminated Doughs Chapter 4: Working with Fats in Pies and Tarts Chapter 5: Using Chemical and Steam Leaveners Chapter 6: Quick Bread Mixing Methods Chapter 7: Cake Mixing Methods Chapter 8: Frostings Chapter 9: Cookies Chapter 10: Building Blocks with Sugar Chapter 11: Frozen Desserts and Dessert Sauces Chapter 12: Chocolate Chapter 13: Healthy Baking Chapter 14: Troubleshooting

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