About Professional Baking, 1/e, c2008

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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


Gail D. Sokol is an award-winning professional in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine.

  • ISBN: 978-981-4232-71-5
  • Author: Sokol, G.
  • Cover: pb/np
  • Origin:


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