Professional BakingBook - 2017
The goal of Professional Baking is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs.
Publisher: Hoboken, NJ : Wiley, 2017
Edition: Seventh ed
Characteristics: xxiv, 763 p. : color ill. ; 29 cm