On Baking / Edition 3

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Overview

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.

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This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489

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Product Details

  • ISBN-13: 9780132374569
  • Publisher: Prentice Hall
  • Publication date: 2/15/2012
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 864
  • Sales rank: 180,170
  • Product dimensions: 9.30 (w) x 11.00 (h) x 1.40 (d)

Table of Contents

Preface

Recipes

Part I. Professionalism and the Bakeshop

1. Professionalism

2. Tools and Equipment for the Bakeshop

3. Principles of Baking

4. Bakeshop Ingredients

5. Mise En Place

Part II. Breads

6. Quick Breads

7. Yeast Breads

8. Enriched Yeast Breads

9. Laminated Doughs

Part III. Desserts and Pastries

10. Cookies and Brownies

11. Pies and Tarts

12. Pastry and Dessert Components

13. Cakes and Icings

14. Custards, Creams and Sauces

15. Ice Cream and Frozen Desserts

16. Healthful and Special-Needs Baking

Part IV. Advanced Pastry Work

17. Tortes and Specialty Cakes

18. Petits Fours and Confections

19. Restaurant and Plated Desserts

20. Chocolate and Sugar Work

Appendix I. Measurement and Conversion Charts

Appendix II. Fresh Fruit Availability Chart

Appendix III. Volume Formulas

Appendix IV. Templates

Glossary

Bibliography

Recipe Index

Subject Index

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