Overview

For courses in baking and the pastry arts. 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.

Full Product Details

Author:   Sarah Labensky ,  Priscilla Martel ,  Eddy Van Damme
Publisher:   Pearson Education Limited
Imprint:   Pearson Education Limited
Edition:   3rd edition
Dimensions:   Width: 21.60cm , Height: 3.10cm , Length: 27.90cm
Weight:   1.800kg
ISBN:  

9781292020082

ISBN 10:   1292020083
Pages:   852
Publication Date:   30 July 2013
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9780132374569
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Preface Recipes   Glossary   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   Bibliography Recipe Index Subject Index

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