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 author?s accessible writing style, and the
numerous recipes provided makes this the most appropriate baking book on the market. 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 author?s accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.
