Special Features
- The most widely used textbook for the introductory baking course.
- New chapter on Baking for Special Diets, including low-fat, low-sugar, gluten-free, and dairy-free diets.
- This edition is packaged with new laminated method cards;featuring step-by-step instructions of the key methods used in creating yeast doughs, quick breads, cakes and cookies. Easy to take with you into the kitchen or bakeshop!
- Close to 900 full tested and classroom-used recipes.
- Offers complete, step-by-step instruction in the art of making delicious pastries, cakes, desserts, and artisan breads.
- Covers advanced pastry work including special pastries, specialty cakes, frozen desserts, sugar work and show pieces, dessert presentation, and chocolate work.
- New sidebars explain the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest.
- Features over 100 new photographs of finished dishes, techniques and product identification.
- New recipe management software package, Wiley CulinarE-Companion™, features user-friendly navigation, flexibility, and robust content.