On Baking A Textbook of Baking and Pastry Fundamentals

ISBN-10: 0131579231
ISBN-13: 9780131579231
Edition: 2nd 2009
List price: $153.33
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Description: From the creators of the best-sellingOn Cooking, 4/ecomes the new edition ofOn Bakingthe source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the marketemphasizing baking principles  More...

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Book details

List price: $153.33
Edition: 2nd
Copyright year: 2009
Publisher: Prentice Hall PTR
Publication date: 6/30/2008
Binding: Hardcover
Pages: 848
Size: 8.50" wide x 11.00" long x 1.50" tall
Weight: 5.060
Language: English

From the creators of the best-sellingOn Cooking, 4/ecomes the new edition ofOn Bakingthe source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the marketemphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readersrsquo; creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.For Chefs, Bakers, Restaurant Managers and others in the food service industry

Professionalism
Tools and Equipment for the Bakeshop
Principles of Baking
Bakeshop Ingredients
Mise en Place
Quick Breads
Yeast Breads
Enriched Yeast Doughs
Laminated Doughs
Cookies and Brownies
Pies and Tarts
Pastry Elements
Cakes and Icings
Custards, Creams and Sauces
Tortes
Ice Cream and Frozen Desserts
Healthful and Special-Needs Baking
Petits Fours
Restaurant and Plated Desserts
Chocolate and Decorative Work
Measurement and Conversion Charts
High-Altitude Baking
Fresh Fruit Availability Chart
Volume Formulas
Templates
Professional Organizations
Glossary
Bibliography
Recipe Index
Subject Index

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