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What’s New
Published 2008
As with past revisions, Professional Baking, Fifth Edition has been planned in close collaboration with instructors representing schools with a variety of baking programs. The revision process began early, soon after the publication of the previous edition, as I collected suggestions and responses from as many sources as possible. Instructors who daily face the challenge of teaching their craft in a changing industry have brought a wealth of insight, and I am grateful for their contributions. The following are some of the significant additions to the fifth edition as a result of this dialog:
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