About Professional Baking [With CDROM]

by Gail Sokol

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 1401849229
• ISBN13: 9781401849221
• Release Date: December 2005
• Publisher: Cengage Learning
• Length: 601 Pages
• Weight: 4.55 lbs.
• Dimensions: 1.3" x 8.8" x 11.3"