- - NEW, NOT USED! The timeless professional baking reference — revised and updated. Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.
This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.
The baking professional and home bakers will find up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
The optional Wiley Culinary Companion is an easy-to-use CD-ROM that allows students to create an electronic recipe library that they can add to and modify. Every recipe from the text is included on the CD-ROM to provide users a core collection to build on. Recipes are organized and searchable, shopping lists are simple to create, nutritional values are updated automatically, and users can resize, modify, edit, print, e-mail and export recipes. Photos of recipes that users create can be added as well!
An instructor's manual and study guide are available for this text. NOTE: The instructor's manual and CD-ROM are only available to schools on a school purchase order.
