On Baking
A Textbook of Baking and Pastry Fundamentals
Published on 2. June 2004
Book
Mixed media product
736 pages
978-0-13-533647-2 (ISBN)
Description
For courses in Introduction to Baking and Baking and Pastry Fundamentals.
Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 279 mm
Width: 280 mm
Thickness: 34 mm
Weight
1869 gr
ISBN-13
978-0-13-533647-2 (9780135336472)
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 | Eddy van Damme | Priscilla A. Martel
On Baking
A Textbook of Baking and Pastry Fundamentals
Book
07/2008
2nd Edition
Pearson
€119.03
Article exhausted; check for reprint
Persons
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
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
Content
1. Professionalism.
2. Tools and Equipment for the Bakeshop.
3. Principles of Baking.
4. Bakeshop Ingredients.
5. Mise en Place.
6. Quick Breads.
7. Yeast Breads.
8. Enriched Yeast Doughs.
9. Cookies and Brownies.
10. Pies and Tarts.
11. Pastry Doughs.
12. Laminated Doughs.
13. Syrups, Icings and Sauces.
14. Cakes and Torts.
15. Custards and Creams.
16. Ice Cream and Frozen Deserts.
17. Fruits.
18. Healthful and Special-Needs Baking.
19. Petits Fours.
20. Restaurant Desserts.
21. Chocolate and Decorative Work.
Appendix I. Measurements and Conversion Charts.
Appendix II. High Altitude Baking.
Appendix III. Fresh Fruit Availability Chart.
Appendix IV. Professional Organizations.
Bibliography and Recomended Readings.
Glosary.
General Index.
2. Tools and Equipment for the Bakeshop.
3. Principles of Baking.
4. Bakeshop Ingredients.
5. Mise en Place.
6. Quick Breads.
7. Yeast Breads.
8. Enriched Yeast Doughs.
9. Cookies and Brownies.
10. Pies and Tarts.
11. Pastry Doughs.
12. Laminated Doughs.
13. Syrups, Icings and Sauces.
14. Cakes and Torts.
15. Custards and Creams.
16. Ice Cream and Frozen Deserts.
17. Fruits.
18. Healthful and Special-Needs Baking.
19. Petits Fours.
20. Restaurant Desserts.
21. Chocolate and Decorative Work.
Appendix I. Measurements and Conversion Charts.
Appendix II. High Altitude Baking.
Appendix III. Fresh Fruit Availability Chart.
Appendix IV. Professional Organizations.
Bibliography and Recomended Readings.
Glosary.
General Index.