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.
"synopsis" may belong to another edition of this title.
Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.FEATURES
Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals
Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College
Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue
Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
"About this title" may belong to another edition of this title.
Book Description Prentice Hall, 2004. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Bookseller Inventory # ABE_book_new_0135336473
Book Description Prentice Hall. Hardcover. Book Condition: New. 0135336473 New Condition. Bookseller Inventory # SKU1.005513
Book Description Hardcover. Book Condition: BRAND NEW. NEW Book in Mint Condition -- Great DEAL !! Fast Shipping -- Friendly Customer Service -- Buy with Confidence!. Bookseller Inventory # RP0135336473BN
Book Description Prentice Hall, 2004. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0135336473
Book Description Prentice Hall, 2004. Hardcover. Book Condition: New. Bookseller Inventory # P110135336473
Book Description Prentice Hall, 2004. Hardcover. Book Condition: Brand New. hardback/cd-rom edition. 704 pages. 10.75x8.25x1.25 inches. In Stock. Bookseller Inventory # 4-0135336473