The manual is specifically written for trainees to professional chefs and bakers, providing recipes and methods clearly written to help develop an understanding of basic and original new and old ideas. To be used in practical situation, kitchen, bakery, laboratories or at home. Yet to find another book with similar and concise information. Other books related to our subjects, are mainly printed with highly glossy photographs as the main objective, rather than practical recipes and methods accompanied with relevant theory and descriptive techniques. Please note: The new and updated edition is at present being proof read. Available; January 2013.