On Baking; A Textbook of Baking and Pastry Fundamentals

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

ISBN 10: 0135336473 / ISBN 13: 9780135336472

Published by Pearson, 2004

About this Item

Minor wear only. The pages are clean and crisp with no highlighting or writing detected. However, the cover page includes an inscription to the previous owner. Ships from Canada. Satisfaction guaranteed with 30-day return policy.; 8.3 X 1.4 X 11 inches; 736 pages; R0 3m/2.3m s0.

Seller Inventory # 15272

Bibliographic Details

• Title: On Baking; A Textbook of Baking and Pastry Fundamentals
• Publisher: Pearson
• Publication Date: 2004
• Language: English
• ISBN 10: 0135336473
• ISBN 13: 9780135336472
• Binding: Hardcover
• Condition: Very Good

About 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.

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