Preface

Each new edition of Professional Baking is released into a world of growing interest in fine baking. The rebirth of artisan baking was well underway when the previous edition was published, but this interest has continued to grow. Professionals as well as enthusiastic amateurs and even some consumers are looking for more detailed information about the technical aspects of baking. At the same time, related concerns, such as concern about food allergies, diet, and health, have had an important impact on the art and science of baking and pastry-making.