Key features

Teaches students both the 'hows' and the 'whys' of preparing modern baked goods, pastries and confections. Builds a strong foundation based on sound fundamental techniques: starts with general procedures, highlights key principles and skills, and then presents specific applications and sample recipes.
Gives students the strong cultural and historical context they need to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context.
Helps students learn more efficiently and effectively. Utilises proven pedagogical features including chapter learning objectives, concise introductions, and definitions in margin notes throughout.
Guides students in ensuring food safety and proper sanitation. Includes Safety Alerts throughout, reminding students of safety concerns and encouraging them to incorporate food safety and sanitation into their regular kitchen activities.
Helps students master key skills visually, one step at a time - visually unfamiliar techniques and more effectively organising kitchen activities. Presents many step-by-step colour photographs of various stages in the preparation of ingredients and dishes - including finished dishes exactly as they are prepared and served in restaurants and bakeries throughout the country.
Enables students to quickly identify and get comfortable with ingredients, tools, and equipment. Includes hundreds of original colour photographs of ingredients such as fruits, sugars, nuts, and chocolates; as well as detailed line drawings illustrating tools and equipment commonly used in bakeshops.
Shows students what to do before they start preparing a recipe. Includes 'Mise en Place' sidebars covering key techniques to perform in advance, such as preheating the oven, chopping nuts, or melting butter.
Provides accurate and delicious formulas, as well as variations. Presents hundreds of recipes that provide delicious laboratory experiments for all skill levels, and offers variations showing how to modify recipes to create different flavour profiles or new dishes.
Gives students the nutritional information they need to respond to concerns about healthy eating. All formulas include a nutritional analysis prepared by a registered dietitian, and the MyPlate icon identifies healthy formulas.

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On Baking, Pearson New International Edition, 3rd edition

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