On Baking

ISBN-10: 0132374560
ISBN-13: 9780132374569
Edition: 3rd 2013 (Revised)
List price: $95.99
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Description: 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  More...

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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: 5.544
Language: English

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. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including MyCulinary Lab 2.0.

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

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