About Professional Baking [Hardcover]

Gail D. Sokol (Author)

Book Description

ISBN-10: 1401849229 | ISBN-13: 978-1401849221 | Publication Date: December 28, 2005 | Edition: 1

About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student.

Editorial Reviews

Review

Very good material. Author has a good understanding and ability to communicate that understanding of the scientific aspects of Baking to reader.

Product Details

• Hardcover: 601 pages
• Publisher: Delmar Cengage Learning; 1 edition (December 28, 2005)
• Language: English
• ISBN-10: 1401849229
• ISBN-13: 978-1401849221
• Product Dimensions: 11.3 x 8.8 x 1.3 inches
• Shipping Weight: 4.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #532,909 in Books (See Top 100 in Books)

More About the Author

Chef Gail Sokol is an award-winning professional baker and baking instructor in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine. In addition, she has been featured on many weekly radio and television programs.

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars Best baking book on the market, February 22, 2006

By 

Scottie Buber (San Francisco) - See all my reviews

This review is from: About Professional Baking (Hardcover)

I am a chef educator who teaches several introduction to baking courses at a culinary school. Myself and one of my collegues at another institution were interested in using this book, and the publisher was so friendly and inviting. My peer even got to speak with the author on the phone.
The book is fantastic, by the way...by far the best baking text I have seen to date. It is clear, informative, and complete with beautiful pictures and easy-to-follow instructions.
That is compared to Wayne Gisslen's book, which I and several of my collegues use. His approach utilizes much smoke-and-mirrors, unlike Sokol's text.
This book is a great find for professionals and home chefs alike.

12 of 12 people found the following review helpful:

5.0 out of 5 stars The best baking textbook EVER, January 4, 2006

By 

Marcie Schmitt "Mar" (New York City, USA) - See all my reviews

This review is from: About Professional Baking (Hardcover)

Gail Sokol's textbook is possibly the best book on professional baking on the market today. I, as a home chef, am extremely interested in baking, but was slightly skeptical of this book, as it is geared towards baking students and not home chefs like myself. However, I found my initial trepidation to be unfounded -- this book is amazing!!! Sokol not only dicusses baking, but delves into the chemistry behind baking, explaining why and how a process, such as gluten formation, occurs. I loved it. Also, there is a healthy baking chapter, which is certainly novel. Sokol shows baking as not only an art, but a science that is well worth the world's respect.
The writing is fluid and easily understandable. It was a joy to read, and I understood everything that Sokol discusses within the text. Not meaning to sounds crass, but Sokol is such a good teacher that she could teach a monkey to bake and he could compete in culinary competitions. This is not to poke fun at Sokol's teaching skills, but to further illustrate how good the book and DVD are.
Additionally, I also bought the accompanying DVD series which was well worth the money I paid for it. Wow. No really...WOW. The quality of the DVD is so professional that it easily could be put on the TV Food Network. Watch out, Rachel Ray! Gail Sokol is certainly a rising star in the baking field.
Now, I am certainly not a professional, but as a home chef, I LOVED this book. As a matter of fact, Sokol's text has inspired me to enroll in a local culinary school. I want to become a pastry chef. As well, having looked at culinary schools, I have realised that a baking text already is in use -- it seems to be the most frequently used text in the industry. Well, I do hope these schools take a look at "About Professional Baking," which truly deserves to be used by all begining baking students.
This textbook is a fantastic read for the baker in all of us; it can be seen as either a professional text or as a well-informed guide for the home chef. You do not have to be a culinary expert to enjoy this fantastic book, which is so beautiful (what with the hundreds of glossy photos and the elegant colors) that it might soon be deemed a "pastry bible." Well done, Chef Sokol, and here's hoping to see you on TV soon!!!

8 of 8 people found the following review helpful:

5.0 out of 5 stars One of the best baking texts I have used!, January 6, 2006

By 

Kenneth A. Deitcher "gourmand" (San Francisco,CA) - See all my reviews
(REAL NAME)   

This review is from: About Professional Baking (Hardcover)

I have been looking for many years for a baking text that explains the chemistry and reasons for the exact measurements required to obtain an excellent cake or bread.
Chef Sokol has answered my questions and more! Her instructions are precise and easy to follow and the illustrations are very well done. I am especially impressed on the section on presentation and plating of her exquisite desserts.
As I was studying the various recipes my mouth was watering in contemplation of creating her wonderful cupcakes and breads.
This book fills, a here to fore, vacant niche in libraries of baking and culinary books, and should be on the shelf of anyone serious about cooking, baking or fine foods. A 5+Star Book