On Baking A Textbook of Baking and Pastry Fundamentals
by Labensky, Sarah R.; Van Damme, Eddy; Martel, Priscilla A.Edition: 2nd
Format: Hardcover
Pub. Date: 2008-06-30
Publisher(s): Prentice Hall
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Summary
From the creators of the best-sellingOn Cooking, 4/ecomes the new edition ofOn Bakingthe source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the marketemphasizing 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 readersrs" creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.For Chefs, Bakers, Restaurant Managers and others in the food service industry
Table of Contents
| Professionalism | |
| Tools and Equipment for the Bakeshop | |
| Principles of Baking | |
| Bakeshop Ingredients | |
| Mise en Place | |
| Quick Breads | |
| Yeast Breads | |
| Enriched Yeast Doughs | |
| Laminated Doughs | |
| Cookies and Brownies | |
| Pies and Tarts | |
| Pastry Elements | |
| Cakes and Icings | |
| Custards, Creams and Sauces | |
| Tortes | |
| Ice Cream and Frozen Desserts | |
| Healthful and Special-Needs Baking | |
| Petits Fours | |
| Restaurant and Plated Desserts | |
| Chocolate and Decorative Work | |
| Measurement and Conversion Charts | |
| High-Altitude Baking | |
| Fresh Fruit Availability Chart | |
| Volume Formulas | |
| Templates | |
| Professional Organizations | |
| Glossary | |
| Bibliography | |
| Recipe Index | |
| Subject Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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