This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter 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 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 sections 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.