Average Reviews:
(More customer reviews)I am a chef educator who teaches several introduction to baking courses at a culinary school. Myself and one of my collegues at another institution were interested in using this book, and the publisher was so friendly and inviting. My peer even got to speak with the author on the phone.
The book is fantastic, by the way...by far the best baking text I have seen to date. It is clear, informative, and complete with beautiful pictures and easy-to-follow instructions.
That is compared to Wayne Gisslen's book, which I and several of my collegues use. His approach utilizes much smoke-and-mirrors, unlike Sokol's text.
This book is a great find for professionals and home chefs alike.
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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.
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