Acknowledgments

In the previous edition of this book, I began this section with a heartfelt expression of gratitude to all the chefs and instructors who have offered criticism and suggestions over the years. I can do no better than repeat what I wrote then. A book of this nature and scope must always be more than a one-person job. I would like to thank a large group of people who are in many ways the unsung heroes of Professional Baking, namely, the many instructors and other readers of the book who have corresponded with me and my editors over the years or who have responded thoughtfully to our questions and surveys. These instructors face many challenges every day as they work to transmit the knowledge and skills of our craft to their students in an array of learning environments. They have helped me understand from their points of view the difficulties instructors face, and this has helped me develop the text, from edition to edition, into a more inclusive and flexible teaching and learning tool. These reviewers have truly been an integral part of the development of Professional Baking from the first edition, and I am grateful to them. Most of the changes and additions to the fifth edition have been in response to their input. To give them due recognition, I have added a list of reviewers following these acknowledgments. No doubt I have inadvertently missed some people, so I would like to thank every instructor who has talked or corresponded with me about this book and given me ideas for its improvement.