The Goal of This Text

The goal of Professional Baking is to provide students with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food service curricula, and on-the-job training programs. It is also valuable as a manual for cooks and bakers, both professional and amateur.