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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $95.99
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 2/1/2012
Size: 9.25" wide x 11.25" long x 1.50" tall
|Professionalism and the Bakeshop|
|Tools and Equipment for the Bakeshop|
|Principles of Baking|
|Mise En Place|
|Enriched Yeast Breads|
|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|