On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

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

Media-Kombination

864 Seiten

2012 | 3rd edition
Prentice Hall
978-0-13-308048-3 (ISBN)

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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.

013308048X / 9780133080483 On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:

0132374560 / 9780132374569 On Baking

0132955474 / 9780132955478 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking

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. 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

Erscheint lt. Verlag	28.11.2012
Verlagsort	Upper Saddle River
Sprache	englisch
Maße	229 x 282 mm
Gewicht	2404 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-308048-X / 013308048X
ISBN-13	978-0-13-308048-3 / 9780133080483
Zustand	Neuware