menu

On Baking : A Textbook of Baking and Pastry Fundamentals
by Sarah Labensky and Priscilla Martel and Eddy Van Damme




Overview -

On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. KEY TOPICS: Professionalism; Tools and Equipment for the Bakeshop; Principles of Baking; Bakeshop Ingredients; Mise En Place; Quick Breads; Artisan and Yeast Breads; Enriched Yeast Breads; Laminated Doughs; Cookies and Brownies; Pies and Tarts; Pastry and Dessert Components; Cakes and Icings; Custards, Creams and Sauces; Ice Cream and Frozen Desserts; Healthful and Special-Needs Baking; Tortes and Specialty Cakes; Petits Fours and Confections; Restaurant and Plated Desserts; Chocolate and Sugar Work; Measurement and Conversion Charts; Fresh Fruit Availability Chart; Volume Formulas; Templates MARKET: This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker.

  Read Full Product Description
 
Hardcover - Revised Ed.
  • $153.32
Add to Cart
+ Add to Wishlist
local_shippingFor Delivery
In Stock.
This item is Non-Returnable.
FREE Shipping for Club Members help
 
storeBuy Online Pickup At Store
search store by zipcode

 
 
New & Used Marketplace 11 copies from $47.03
 
 
 

More About On Baking by Sarah Labensky; Priscilla Martel; Eddy Van Damme

 
 
 

Overview

On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. KEY TOPICS: Professionalism; Tools and Equipment for the Bakeshop; Principles of Baking; Bakeshop Ingredients; Mise En Place; Quick Breads; Artisan and Yeast Breads; Enriched Yeast Breads; Laminated Doughs; Cookies and Brownies; Pies and Tarts; Pastry and Dessert Components; Cakes and Icings; Custards, Creams and Sauces; Ice Cream and Frozen Desserts; Healthful and Special-Needs Baking; Tortes and Specialty Cakes; Petits Fours and Confections; Restaurant and Plated Desserts; Chocolate and Sugar Work; Measurement and Conversion Charts; Fresh Fruit Availability Chart; Volume Formulas; Templates MARKET: This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker.



This item is Non-Returnable.

 

Details

  • ISBN-13: 9780133886757
  • ISBN-10: 0133886751
  • Publisher: Pearson
  • Publish Date: January 2015
  • Page Count: 864
  • Dimensions: 10.9 x 9.1 x 1.2 inches
  • Shipping Weight: 4.65 pounds


Related Categories

 

BAM Customer Reviews