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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.
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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, Upper Saddle River, NJ, 2004. Hardcover. Condition: New. Still in Shrinkwrap Multiple copies available this title. Quantity Available: 3. ISBN: 0135336473. ISBN/EAN: 9780135336472. Pictures of this item not already displayed here available upon request. Inventory No: 1560776030. Seller Inventory # 1560776030
Book Description Pearson, 2004. Hardcover. Condition: New. Never used!. Seller Inventory # P110135336473
Book Description Prentice Hall, 2004. Hardcover. Condition: New. Seller Inventory # DADAX0135336473
Book Description Pearson, 2004. Condition: New. book. Seller Inventory # M0135336473
Book Description Pearson, 2004. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0135336473