On Baking
A Textbook of Baking and Pastry Fundamentals
2nd Edition
Published on 31. July 2008
Book
Mixed media product
848 pages
978-0-13-157923-1 (ISBN)
Description
From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking-the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market-emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers' creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 218 mm
Width: 277 mm
Thickness: 38 mm
Weight
2122 gr
ISBN-13
978-0-13-157923-1 (9780131579231)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Sarah R. Labensky | Priscilla A. Martel | Eddy van Damme
On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package
Book
11/2012
3rd Edition
Prentice Hall
€171.46
Article is exhausted; no reprint
Sarah R. Labensky | Priscilla A. Martel | Eddy van Damme
On Baking
Book
03/2012
3rd Edition
Pearson
€119.03
Article is exhausted; no reprint
Previous edition
Sarah R. Labensky | Klaus G. Tenbergen | Eddy van Damme
On Baking
A Textbook of Baking and Pastry Fundamentals
Book
06/2004
Pearson
€119.03
Article exhausted; check for reprint
Content
Table of Contents
Chapter 1 Professionalism
Chapter 2 Tools and Equipment for the Bakeshop
Chapter 3 Principles of Baking
Chapter 4 Bakeshop Ingredients
Chapter 5 Mise en Place
Chapter 6 Quick Breads
Chapter 7 Yeast Breads
Chapter 8 Enriched Yeast Doughs
Chapter 9 Laminated Doughs
Chapter 10 Cookies and Brownies
Chapter 11 Pies and Tarts
Chapter 12 Pastry Elements
Chapter 13 Cakes and Icings
Chapter 14 Custards, Creams and Sauces
Chapter 15 Tortes
Chapter 16 Ice Cream and Frozen Desserts
Chapter 17 Healthful and Special-Needs Baking
Chapter 18 Petits Fours
Chapter 19 Restaurant and Plated Desserts
Chapter 20 Chocolate and Decorative Work
APPENDIX I MEASUREMENT AND CONVERSION CHARTS
APPENDIX II HIGH-ALTITUDE BAKING
APPENDIX III FRESH FRUIT AVAILABILITY CHART
APPENDIX IV VOLUME FORMULAS
APPENDIX V TEMPLATES
APPENDIX VI PROFESSIONAL ORGANIZATIONS
Glossary
Bibliography
Recipe Index
Subject Index
Chapter 1 Professionalism
Chapter 2 Tools and Equipment for the Bakeshop
Chapter 3 Principles of Baking
Chapter 4 Bakeshop Ingredients
Chapter 5 Mise en Place
Chapter 6 Quick Breads
Chapter 7 Yeast Breads
Chapter 8 Enriched Yeast Doughs
Chapter 9 Laminated Doughs
Chapter 10 Cookies and Brownies
Chapter 11 Pies and Tarts
Chapter 12 Pastry Elements
Chapter 13 Cakes and Icings
Chapter 14 Custards, Creams and Sauces
Chapter 15 Tortes
Chapter 16 Ice Cream and Frozen Desserts
Chapter 17 Healthful and Special-Needs Baking
Chapter 18 Petits Fours
Chapter 19 Restaurant and Plated Desserts
Chapter 20 Chocolate and Decorative Work
APPENDIX I MEASUREMENT AND CONVERSION CHARTS
APPENDIX II HIGH-ALTITUDE BAKING
APPENDIX III FRESH FRUIT AVAILABILITY CHART
APPENDIX IV VOLUME FORMULAS
APPENDIX V TEMPLATES
APPENDIX VI PROFESSIONAL ORGANIZATIONS
Glossary
Bibliography
Recipe Index
Subject Index