Awards
- Commended for IACP Crystal Whisk Award (Bread/Baking/Sweets) 2007
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 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.
Full Product Details
Author: Gail Sokol (Schenectady County Community College)
Publisher: Cengage Learning, Inc
Imprint: Delmar Cengage Learning
Edition: New edition
Dimensions:
Width: 22.60cm
, Height: 3.60cm
, Length: 28.50cm
Weight: 2.000kg
ISBN: 9781401849221
ISBN 10: 1401849229
Pages: 601
Publication Date: 01 January 2006
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Mixed media product
Publisher's Status: Out of Print
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
Very good material. Author has a good understanding and ability to communicate that understanding of the scientific aspects of Baking to reader.
Chapter 1: Mise en Place Chapter 2: Ingredients Chapter 3: Wheat Flour -- The Essential Grain (and Other Flours) Chapter 4: The Science of Mixing Chapter 5: Thickeners and Stabilizers Chapter 6: Eggs as Thickeners Chapter 7: Eggs as Leaveners and Meringues Chapter 8: Working with Yeast in Straight Doughs Chapter 9: Preferments Chapter 10: Laminated Doughs Chapter 11: Working with Fats in Pies and Tarts Chapter 12: Using Chemical and Steam Leaveners Chapter 13: Quick Bread Mixing Methods Chapter 14: Cake Mixing Methods Chapter 15: Frostings Chapter 16: Cookies Chapter 17: Building Blocks with Sugar Chapter 18: Frozen Desserts Chapter 19: Chocolate Chapter 20: Dessert Sauces and Plating Chapter 21: Healthy Baking Chapter 22: Troubleshooting
Author Information
Gail D. Sokol, a Certified Culinarian, is an Adjunct Instructor and Director of the Children's Baking Program through the Continuing Education Department at Schenectady County Community College.
