MyLab Culinary with Pearson eText -- Access Card -- for On Baking (Update)
3rd Edition
Published on 24. January 2015
Software
Product license key
978-0-13-410940-4 (ISBN)
Description
NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide.
Used books, rentals, and purchases made outside of Pearson
If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase.
This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker
This package includes MyCulinaryLab (R)
Help readers understand the how and why of successful baking
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.
More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.
Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.
0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/e
Package consists of:
0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals
0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update)
Used books, rentals, and purchases made outside of Pearson
If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase.
This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker
This package includes MyCulinaryLab (R)
Help readers understand the how and why of successful baking
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.
More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.
Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.
0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/e
Package consists of:
0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals
0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update)
More details
Edition
3rd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 279 mm
Width: 216 mm
Thickness: 2 mm
Weight
14 gr
ISBN-13
978-0-13-410940-4 (9780134109404)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Chef Sarah Labensky
Currently a professor of culinary arts at Woosong University's Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College. Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer. She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).
Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.
She is a visiting instructor at Boston University's certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer. She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.
She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.
Chef Eddy van Damme
Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNotre and Cacao Barry before coming to the United States over 20 years ago. Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!
Currently a professor of culinary arts at Woosong University's Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College. Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer. She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).
Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.
She is a visiting instructor at Boston University's certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer. She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.
She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.
Chef Eddy van Damme
Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNotre and Cacao Barry before coming to the United States over 20 years ago. Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!
Content
Preface
Recipes
Part I. Professionalism and the Bakeshop
1. Professionalism
2. Tools and Equipment for the Bakeshop
3. Principles of Baking
4. Bakeshop Ingredients
5. Mise En Place
Part II. Breads
6. Quick Breads
7. Artisan and Yeast Breads
8. Enriched Yeast Breads
9. Laminated Doughs
Part III. Desserts and Pastries
10. Cookies and Brownies
11. Pies and Tarts
12. Pastry and Dessert Components
13. Cakes and Icings
14. Custards, Creams and Sauces
15. Ice Cream and Frozen Desserts
16. Healthful and Special-Needs Baking
Part IV. Advanced Pastry Work
17. Tortes and Specialty Cakes
18. Petits Fours and Confections
19. Restaurant and Plated Desserts
20. Chocolate and Sugar Work
Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Fruit Availability Chart
Appendix III. Volume Formulas
Appendix IV. Templates
Glossary
Bibliography
Recipe Index
Subject Index
Photo Credits
Recipes
Part I. Professionalism and the Bakeshop
1. Professionalism
2. Tools and Equipment for the Bakeshop
3. Principles of Baking
4. Bakeshop Ingredients
5. Mise En Place
Part II. Breads
6. Quick Breads
7. Artisan and Yeast Breads
8. Enriched Yeast Breads
9. Laminated Doughs
Part III. Desserts and Pastries
10. Cookies and Brownies
11. Pies and Tarts
12. Pastry and Dessert Components
13. Cakes and Icings
14. Custards, Creams and Sauces
15. Ice Cream and Frozen Desserts
16. Healthful and Special-Needs Baking
Part IV. Advanced Pastry Work
17. Tortes and Specialty Cakes
18. Petits Fours and Confections
19. Restaurant and Plated Desserts
20. Chocolate and Sugar Work
Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Fruit Availability Chart
Appendix III. Volume Formulas
Appendix IV. Templates
Glossary
Bibliography
Recipe Index
Subject Index
Photo Credits