On Baking: A Textbook of Baking and Pastry Fundamentals
Labensky, Sarah R.
ISBN 10: 0135336473 ISBN 13: 9780135336472
Published by Prentice Hall, 2004
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About this Item
Description:
Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00090913383
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.
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
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: On Baking: A Textbook of Baking and Pastry ...
Publisher: Prentice Hall
Publication Date: 2004
Binding: Hardcover
Condition: Good
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