On Baking: A Textbook of Baking and Pastry Fundamentals - Hardcover

Labensky, Sarah R.; Martel, Priscilla; Van Damme, Eddy

Hardcover

ISBN 10: 013308048X ISBN 13: 9780133080483

Publisher: Prentice Hall, 2012

Synopsis

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 Pearso

About this title

About the Author

"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

Edition details

• Publisher: Prentice Hall
• Publication date: 2012
• ISBN 10: 013308048X
• ISBN 13: 9780133080483
• Binding: Hardcover
• Language: English
• Edition number: 3
• Number of pages: 827