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Product Identifiers
PublisherPearson Education
ISBN-100133886751
ISBN-139780133886757
eBay Product ID (ePID)208593942
Product Key Features
Number of Pages864 Pages
Publication NameOn Baking : a Textbook of Baking and Pastry Fundamentals, Updated Edition
LanguageEnglish
Publication Year2015
SubjectIndustries / Hospitality, Travel & Tourism, Courses & Dishes / Pastry, Methods / Baking
TypeTextbook
Subject AreaCooking, Business & Economics
AuthorSarah Labensky, Priscilla Martel, Eddy Vandamme
FormatHardcover
Dimensions
Item Height1.5 in
Item Weight74.4 Oz
Item Length11.2 in
Item Width9.3 in
Additional Product Features
Edition Number3
Intended AudienceCollege Audience
LCCN2014-041642
Dewey Edition23
IllustratedYes
Dewey Decimal641.81/5
Table Of ContentPreface 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
SynopsisThis comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 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. Also available with MyCulinaryLab This title is also available with MyCulinaryLab--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. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor., 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 comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 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. Also available with MyCulinaryLabThis title is also available with MyCulinaryLab--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. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor., This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 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. Also available with MyCulinaryLab This title is also available with MyCulinaryLab--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. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor., This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 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. Also available with MyCulinaryLab® This title is also available with MyCulinaryLab-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. Students, if interested in purchasing this title with MyCulinaryLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.
LC Classification NumberTX763.B3233 2016
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 25. Aug. 2016
ON baking the 3rd edition, updated
If you love to bake a lot, using scales and fancy tools, then this book is a must for you. I've used some of its recipes earlier for my Danishes, puff pastries and pies, and they all turned out wonderful. I'd have to admit that I think my own macaron recipe is the best, but after trying the one in the book I realized that even kids couldn't screw up the recipe given in the book, it's that fool-proof. So, definitely a good book with lots of useful info and great recipes.Bestätigter Kauf: JaArtikelzustand: Neu
- 12. Jan. 2024
Great book
Great bookBestätigter Kauf: JaArtikelzustand: Gebraucht
- 24. Mär. 2020
Happy with book
Very happy to get this bookBestätigter Kauf: JaArtikelzustand: Gebraucht
