9780135336472

On Baking: A Textbook of Baking and Pastry Fundamentals

Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software

ISBN 10: 0135336473 / 0-13-533647-3
ISBN 13: 9780135336472
Publisher: Prentice Hall
Publication Date: 2004
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:

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.


Review:

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
  • 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
  • Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
  • 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
  • 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
  • Each copy of this book includes a CD of ValuSoft® MasterCook software, which includes all of the recipes in the book.

From the Back Cover

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Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software
ISBN 10: 0135336473
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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

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