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ABOUT PROFESSIONAL BAKING The Essentials by Gail Sokol Thomas-Delmar Learning September 2006 $74.95/hardcover $55.00/trade paperback Full-color photographs throughout ISBN: 1-4018-4922-9 (hardcover) ISBN: 1-4180-5143-8 (trade paperback) Sample recipe

Contact: Dalyn A. Miller
617-504-6869
dalyn@dalynmillerpr.com

Have you ever dreamed of baking like a pro? Do you fantasize about perfect pastries and delicious baguettes? Accomplished professional baker and renowned baking instructor Gail Sokol believes that with the right amount of understanding and know-how, anyone can bake like a professional with success and confidence.

Sokol brings her expertise and unique teaching style from the culinary classroom to the serious home baker in ABOUT PROFESSIONAL BAKING. This comprehensive volume includes the essentials of working with yeast and straight doughs, preferments, laminated doughs, quick breads, cakes, cookies, chocolate, healthful baking, and other topics in a highly visual and accessible format. With hundreds of detailed color photographs and diagrams, the reader will be fully prepared to quickly start using professional baking techniques and troubleshooting tips at home.

ABOUT PROFESSIONAL BAKING starts at the very beginning, teaching the basic principles of baking with the most fundamental components of recipes and formulas: the ingredients. It is organized predominantly by ingredient, because each plays a major role in how baked goods develop and take shape. The focus is on teaching how each ingredient interacts with another and the science behind those interactions, giving home bakers an underlying understanding and knowledge, encouraging their own baking creativity.

Features and Benefits:

• All recipes have been kitchen-tested to ensure the desired outcome
• Full-color photographs detail each recipe in a step-by-step format
• Each section contains introductory information and features a series of professional baking techniques
• Professional Profiles feature important bakers who bring their expertise, insight, and real-life experience to the reader
• The appendix includes a thorough troubleshooting section as well as a detailed glossary of terms

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. She is based out of Schenectady, New York.