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About Professional Baking,Used
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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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book 'About Professional Baking' have? A: The book contains six hundred pages. This extensive length allows for detailed coverage of baking principles and numerous recipes.
- Q: What type of binding does 'About Professional Baking' have? A: The book is bound in hardcover. This ensures durability and makes it suitable for frequent use in a culinary environment.
- Q: What are the dimensions of 'About Professional Baking'? A: The book measures eight point five inches in length, one point two six inches in width, and eleven inches in height. These dimensions make it easy to store on a bookshelf.
- Q: Who is the author of 'About Professional Baking'? A: The author is Gail D. Sokol. She is known for her expertise in culinary arts and baking education.
- Q: What culinary concepts are covered in 'About Professional Baking'? A: The book covers various baking principles and techniques. Each chapter presents related concepts, exemplary recipes, and culinary lessons.
- Q: Is 'About Professional Baking' suitable for beginners? A: Yes, the book is suitable for beginners. It presents baking principles in an accessible manner, making it ideal for culinary students.
- Q: How can I use the recipes in 'About Professional Baking'? A: You can follow the step-by-step instructions provided in each chapter. Each recipe is accompanied by detailed lessons and photographs to guide you.
- Q: Are there additional recipes in 'About Professional Baking'? A: Yes, there are numerous additional recipes included throughout the chapters. These provide varied opportunities to practice baking techniques.
- Q: Can I find science-related topics in 'About Professional Baking'? A: Yes, the book includes discussions on science-related topics in baking. These insights enhance understanding of the principles behind baking.
- Q: What special features does 'About Professional Baking' include? A: The book features Professional Profiles, Lessons Demonstrated boxes, and various tables and charts. These elements highlight key principles and culinary figures.
- Q: How do I care for my copy of 'About Professional Baking'? A: To care for your book, store it in a cool, dry place and avoid exposure to moisture. This will help maintain its condition over time.
- Q: Does 'About Professional Baking' come with any warranty? A: No, the book does not come with a warranty. However, it is sold in good condition, ensuring quality for readers.
- Q: What if my copy of 'About Professional Baking' arrives damaged? A: If your book arrives damaged, you should contact the seller for return or exchange options. Make sure to retain packaging for the return process.
- Q: Is 'About Professional Baking' an award-winning book? A: Yes, it is a finalist of the International Association of Culinary Professionals. This recognition highlights its quality and relevance in culinary education.
- Q: Does 'About Professional Baking' include photographs? A: Yes, the book includes a full-color series of photographs. These images accompany each culinary lesson, enhancing the learning experience.
- Q: Are the recipes in 'About Professional Baking' tested? A: Yes, the recipes included are tested and designed to produce successful results. This reliability makes it a valuable resource for baking.