About Professional Baking Selected as 2007 IACP Cookbook Awards Finalist
About Professional Baking, a comprehensive text designed to present the principles of science applicable to baking, has been named as a finalist in the 2007 International Association of Culinary Professionals (IACP) Cookbook Awards, the premier recognition of excellence in cookbook writing and publishing. Published by Thomson Delmar Learning, About Professional Baking was recognized as one of three finalists by the IACP in the Bread and Other Baking and Sweets Category. This category includes cookbooks that focus on breadmaking, desserts, confections, and sweet or savory pastries or doughs.
Each distinct chapter in About Professional Baking 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 included in each chapter, along with a step-by-step, full color series of photos to accompany each culinary lesson. Special features of About Professional Baking include:
- Discussions of science related topics
- Pastry history
- Lessons Demonstrated boxes, which highlight important principles in each chapter
- Professional Profiles sections that highlight important culinary figures
- Numerous tables, charts, and photographs designed to explain the principles in recipes
Established in 1986, this year’s IACP Cookbook Awards received over 460 entries, including cookbooks from Australia, Canada, India, Israel, Italy, England, France, Greece, Japan, Mexico, New Zealand, South Africa, Sweden and the United States. The submissions are judged by an independent panel of food and beverage professionals. Through a strict, two-tier system of judging and balloting, the entries are narrowed to three nominees in each category.
The winners in each of the thirteen categories, as well as the Cookbook of the Year, will be announced on April 14th at the IACP’s 29th Annual International Conference in Chicago, Illinois. Over 1,500 food professionals are expected to attend the awards ceremony.
“It certainly is an honor to be nominated for one of the highest achievements in the culinary industry. We are honored for this remarkable recognition,” said Matt Hart, editor, Thomson Delmar Learning.
Gail D. Sokol, author of About Professional Baking, is a Certified Culinarian and an Adjunct Instructor and Director of the Children’s Baking Program through the Continuing Education Department at Schenectady County Community College. She has been featured on weekly radio and television programs including WMHT and A Chef’s Table with National Public Radio.
For more information on About Professional Baking or other culinary titles from Thomson Delmar Learning, please visit: delmar.cengage.com.
About Thomson Learning and Thomson Delmar Learning
Thomson Learning delivers highly customized learning solutions for colleges, universities, professors, students, reference centers, government agencies, corporations and professionals around the world. These solutions are delivered through specialized content, applications and services that foster academic excellence and professional development, as well as provide measurable learning outcomes to its customers. Thomson Learning’s mission is to shape the future of global learning by delivering consistently better learning solutions for learners, instructors and institutions. Thomson Delmar Learning is the leading provider of lifelong learning products and services for the health care, technology and trades, and career education markets. Thomson Delmar Learning’s market-leading imprints include Autodesk Press, Chilton, Milady, NetLearning, OnWord Press, Singular Publishing Group, and West Legal Studies. You can learn more about Thomson Learning and Thomson Delmar Learning by visiting us on the web at www.thomsonlearning.com and www.delmarlearning.com.