About Professional Baking Gail D Sokol 9781401849221 Books Lecteur PDF gratuit HEN

About Professional Baking Gail D Sokol 9781401849221 Books lecteur PDF About%20Professional%20Baking%20Gail%20D%20Sokol%209781401849221%20Books

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About%20Professional%20Baking%20Gail%20D%20Sokol%209781401849221%20Books

lecteur PDF About Professional Baking Gail D Sokol 9781401849221 Books GAO

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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.
Gail D. Sokol,About Professional Baking,Cengage Learning,1401849229,Baking,Baking.,BAKING - CONFECTIONERY,BUSINESS ECONOMICS / Careers / General,BUSINESS ECONOMICS / Industries / Food Industry,BUSINESS ECONOMICS / Industries / Hospitality, Travel Tourism,Business Economics,Business Economics/Industries - Hospitality, Travel Tourism,COOKING / Methods / General,Cakes, baking, icing sugarcraft,Career/Job,Careers - General,Careers / Job Opportunities,Careers-Jobs,Cooking/Courses Dishes - Bread,Courses Dishes - Bread,Industries - Hospitality, Travel Tourism,Non-Fiction,Professional,TEXT,Techniques,Textbooks (Various Levels),United States,baking; professional baking,professional baking

About Professional Baking Gail D Sokol 9781401849221 Books Reviews :

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.

Gail D. Sokol,About Professional Baking,Cengage Learning,1401849229,Baking,Baking.,BAKING - CONFECTIONERY,BUSINESS ECONOMICS / Careers / General,BUSINESS ECONOMICS / Industries / Food Industry,BUSINESS ECONOMICS / Industries / Hospitality, Travel Tourism,Business Economics,Business Economics/Industries - Hospitality, Travel Tourism,COOKING / Methods / General,Cakes, baking, icing sugarcraft,Career/Job,Careers - General,Careers / Job Opportunities,Careers-Jobs,Cooking/Courses Dishes - Bread,Courses Dishes - Bread,Industries - Hospitality, Travel Tourism,Non-Fiction,Professional,TEXT,Techniques,Textbooks (Various Levels),United States,baking; professional baking,professional baking

About Professional Baking [Gail D. Sokol] on . 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

 

Product details Hardcover 601 pages Publisher Cengage Learning; 1 edition (December 28, 2005) Language English ISBN-10 1401849229

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