On Baking

A Textbook of Baking and Pastry Fundamentals

Sarah R. Labensky, Eddy Van Damme, Priscilla A. Martel (Autoren)

Media-Kombination

848 Seiten

2008 | 2nd edition
Pearson
978-0-13-157923-1 (ISBN)

Infos

From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing 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 readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.

Inhalt

Table of Contents  

Chapter 1         Professionalism                                    

Chapter 2         Tools and Equipment    for the Bakeshop         

Chapter 3         Principles of Baking                                         

Chapter 4         Bakeshop Ingredients                                      

Chapter 5         Mise en Place                                                  

Chapter 6         Quick Breads                                                  

Chapter 7         Yeast Breads                                                   

Chapter 8         Enriched Yeast Doughs                        

Chapter 9         Laminated Doughs                                           

Chapter 10       Cookies and Brownies                         

Chapter 11       Pies and Tarts                                                  

Chapter 12       Pastry Elements                                               

Chapter 13       Cakes and Icings                                             

Chapter 14       Custards, Creams and Sauces                          

Chapter 15       Tortes                                                             

Chapter 16       Ice Cream and Frozen Desserts                       

Chapter 17       Healthful and Special-Needs Baking                

Chapter 18       Petits Fours                                                     

Chapter 19       Restaurant and Plated Desserts            

Chapter 20       Chocolate and Decorative Work                      

APPENDIX I     MEASUREMENT AND CONVERSION CHARTS

APPENDIX II    HIGH-ALTITUDE BAKING

APPENDIX III  FRESH FRUIT AVAILABILITY CHART

APPENDIX IV   VOLUME FORMULAS

APPENDIX V    TEMPLATES

APPENDIX VI   PROFESSIONAL ORGANIZATIONS

 

Glossary

Bibliography

Recipe Index

Subject Index

Produkt-Details

• Erscheint lt. Verlag: 31.7.2008
• Sprache: englisch
• Maße: 277 x 218 mm
• Gewicht: 2122 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Backen
• ISBN-10: 0-13-157923-1 / 0131579231
• ISBN-13: 978-0-13-157923-1 / 9780131579231
• Zustand: Neuware