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.

Table of Contents

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

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.

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