On Baking

Name: On Baking
Price: 77.22 USD
Availability: InStock
ISBN: 9780132374569

ISBN-10: 0132374560

ISBN-13: 9780132374569

Edition: 3rd 2013 (Revised)

Authors: Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme

List price: $95.99

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On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value.…

Book details

List price: $95.99
Edition: 3rd
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 2/1/2012
Binding: Hardcover
Pages: 864
Size: 9.25" wide x 11.25" long x 1.50" tall
Weight: 5.082
Language: English



Preface


Recipes



Professionalism and the Bakeshop



Professionalism



Tools and Equipment for the Bakeshop



Principles of Baking



Bakeshop Ingredients



Mise En Place



Breads



Quick Breads



Yeast Breads



Enriched Yeast Breads



Laminated Doughs



Desserts and Pastries



Cookies and Brownies



Pies and Tarts



Pastry and Dessert Components



Cakes and Icings



Custards, Creams and Sauces



Ice Cream and Frozen Desserts



Healthful and Special-Needs Baking



Advanced Pastry Work



Tortes and Specialty Cakes



Petits Fours and Confections



Restaurant and Plated Desserts



Chocolate and Sugar Work



Measurement and Conversion Charts



Fresh Fruit Availability Chart



Volume Formulas



Templates


Glossary


Bibliography


Recipe Index


Subject Index