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On Baking and MCL and NRA Baking Online Voucher

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ISBN-10: 013346167X

ISBN-13: 9780133461671

Edition: 2014

Authors: Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

List price: $227.60
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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 recipe 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 media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking0133044424 2012 MyCulinaryLab -- Access Card0133458466 National Restaurant Association Baking Credential Online Voucher
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Book details

List price: $227.60
Copyright year: 2014
Publisher: Prentice Hall PTR
Publication date: 4/1/2013
Binding: Mixed Media
Size: 9.50" wide x 11.00" long x 1.50" tall
Weight: 5.390
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