Description: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. |
Features:
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The principles of science that are applicable to baking are fully explained, giving the student a strong foundation of knowledge to work with
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A list of procedures, methods, helpful hints, and tips precedes each recipe in the text.
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Numerous figures, tables, and photos are included to explain principles in recipes in a step-by-step fashion
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Each culinary lesson is accompanied by a recipe(s) that illustrates chapter concepts
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