{"product_id":"about-professional-baking","title":"About Professional Baking","description":"\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Cengage Learning","offers":[{"title":"Sokol, Gail D. \/ hardcover","offer_id":47840028688629,"sku":"DADAX1401849229","price":99.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/5804\/8501\/files\/91qSbH3thoL_bfc20259-cb96-4bd4-8f52-5f2a8d5f65e7.jpg?v=1773748467","url":"https:\/\/ergodebooks.com\/products\/about-professional-baking","provider":"Ergodebooks","version":"1.0","type":"link"}