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On Baking

On Baking - 3rd edition

On Baking - 3rd edition

ISBN13: 9780132374569

ISBN10: 0132374560

On Baking by Sarah R. Labensky - ISBN 9780132374569
Cover type: Hardback
Edition: 3RD 13
Copyright: 2013
Publisher: Pearson
International: No
On Baking by Sarah R. Labensky - ISBN 9780132374569

ISBN13: 9780132374569

ISBN10: 0132374560

Cover type: Hardback
Edition: 3RD 13

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On Baking, Third Edition brings a fresh new design and 350+ new images to the ''fundamentals'' approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the ''hows'' and ''whys,'' starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

Table of Contents

Table of Contents

Table of Contents
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. 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
Recipe Index
Subject Index

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