Professional Baking, with Method Cards, 5th Edition

•     Includes a new chapter 27 on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets and discusses food allergy and intolerance concerns

•     Features over 100 new photographs of finished dishes, techniques and product identification—bringing the total of more than 775 color photographs and illustrations

•     More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques

•     Each copy of the book comes packaged with Professional Baking Method Cards, laminated mixing procedures for Cookies, Cakes, Quick Breads, and Yeast Dough

•     Each copy of the text includes a new recipe management software program, Wiley CulinarE-Companion™, features user-friendly navigation, flexibility, and robust content—which means no special training necessary!

•     Totally redesigned to adapt the book to nearly any way the course is taught

•     Expanded coverage of baking history, careers, ingredients, baking formulas and baker’s math, and baking science

•     Includes new sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest

•     Blackboard and WebCT is available