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.
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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
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Book Description Prentice Hall. Hardcover. Book Condition: New. 0131579231 New Condition. Bookseller Inventory # SKUNEW1.5667
Book Description Prentice Hall, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Table of ContentsChapter 1 ProfessionalismChapter 2 Tools and Equipment for the BakeshopChapter 3 Principles of BakingChapter 4 Bakeshop IngredientsChapter 5 Mise en PlaceChapter 6 Quick BreadsChapter 7 Yeast BreadsChapter 8 Enriched Yeast DoughsChapter 9 Laminated DoughsChapter 10 Cookies and BrowniesChapter 11 Pies and TartsChapter 12 Pastry ElementsChapter 13 Cakes and IcingsChapter 14 Custards, Creams and SaucesChapter 15 TortesChapter 16 Ice Cream and Frozen DessertsChapter 17 Healthful and Special-Needs BakingChapter 18 Petits FoursChapter 19 Restaurant and Plated DessertsChapter 20 Chocolate and Decorative WorkAPPENDIX I MEASUREMENT AND CONVERSION CHARTSAPPENDIX II HIGH-ALTITUDE BAKINGAPPENDIX III FRESH FRUIT AVAILABILITY CHARTAPPENDIX IV VOLUME FORMULASAPPENDIX V TEMPLATESAPPENDIX VI PROFESSIONAL ORGANIZATIONSGlossaryBibliographyRecipe IndexSubject Index. Bookseller Inventory # ABE_book_new_0131579231
Book Description Prentice Hall, 2008. Hardcover. Book Condition: New. 2. Bookseller Inventory # DADAX0131579231
Book Description Prentice Hall, 2008. Hardcover. Book Condition: New. Bookseller Inventory # P110131579231