On Baking: A Textbook of Baking and Pastry Fundamentals / Edition 1

On Baking: A Textbook of Baking and Pastry Fundamentals / Edition 1

4.5 2
by Sarah R. Labensky, Klaus G. Tenbergen, Eddy Van Damme, Priscilla A. Martel
     
 

ISBN-10: 0135336473

ISBN-13: 9780135336472

Pub. Date: 03/28/2004

Publisher: Prentice Hall

Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking

Overview

Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.

Product Details

ISBN-13:
9780135336472
Publisher:
Prentice Hall
Publication date:
03/28/2004
Edition description:
BK&CD-ROM
Pages:
736
Product dimensions:
8.30(w) x 11.00(h) x 1.40(d)

Table of Contents

1. Professionalism.

2. Tools and Equipment for the Bakeshop.

3. Principles of Baking.

4. Bakeshop Ingredients.

5. Mise en Place.

6. Quick Breads.

7. Yeast Breads.

8. Enriched Yeast Doughs.

9. Cookies and Brownies.

10. Pies and Tarts.

11. Pastry Doughs.

12. Laminated Doughs.

13. Syrups, Icings and Sauces.

14. Cakes and Torts.

15. Custards and Creams.

16. Ice Cream and Frozen Deserts.

17. Fruits.

18. Healthful and Special-Needs Baking.

19. Petits Fours.

20. Restaurant Desserts.

21. Chocolate and Decorative Work.

Appendix I. Measurements and Conversion Charts.

Appendix II. High Altitude Baking.

Appendix III. Fresh Fruit Availability Chart.

Appendix IV. Professional Organizations.

Bibliography and Recomended Readings.

Glosary.

General Index.

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On Baking: A Textbook of Baking and Pastry Fundamentals 4.5 out of 5 based on 0 ratings. 2 reviews.
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