Baking for Special Diets (Book with DVD)

Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. Baking with alternative  ours and leavening ingredients is di erent but not harder than other baking. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, and cover general nutrition information, ingredient substitutions.