On Baking: Baking & Pastry Fundamentals / Edition 2

On Baking: Baking & Pastry Fundamentals / Edition 2

by Sarah R. Labensky, Eddy Van Damme, Priscilla R. Martel
     
 

From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample

See more details below

Overview

From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing 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 readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.

Product Details

ISBN-13:
9780131579231
Publisher:
Prentice Hall
Publication date:
07/14/2008
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
Older Edition
Pages:
848
Product dimensions:
8.30(w) x 11.00(h) x 1.50(d)

Table of Contents

Table of Contents

Chapter 1 Professionalism

Chapter 2 Tools and Equipment for the Bakeshop

Chapter 3 Principles of Baking

Chapter 4 Bakeshop Ingredients

Chapter 5 Mise en Place

Chapter 6 Quick Breads

Chapter 7 Yeast Breads

Chapter 8 Enriched Yeast Doughs

Chapter 9 Laminated Doughs

Chapter 10 Cookies and Brownies

Chapter 11 Pies and Tarts

Chapter 12 Pastry Elements

Chapter 13 Cakes and Icings

Chapter 14 Custards, Creams and Sauces

Chapter 15 Tortes

Chapter 16 Ice Cream and Frozen Desserts

Chapter 17 Healthful and Special-Needs Baking

Chapter 18 Petits Fours

Chapter 19 Restaurant and Plated Desserts

Chapter 20 Chocolate and Decorative Work

APPENDIX I MEASUREMENT AND CONVERSION CHARTS

APPENDIX II HIGH-ALTITUDE BAKING

APPENDIX III FRESH FRUIT AVAILABILITY CHART

APPENDIX IV VOLUME FORMULAS

APPENDIX V TEMPLATES

APPENDIX VI PROFESSIONAL ORGANIZATIONS

Glossary

Bibliography

Recipe Index

Subject Index

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >