On Baking A Textbook of Baking and Pastry Fundamentals

by Labensky, Sarah R.; Van Damme, Eddy; Martel, Priscilla A.

• ISBN13: 9780131579231
• ISBN10: 0131579231
• Edition: 2nd
• Format: Hardcover
• Copyright: 2008-06-30
• Publisher: Prentice Hall

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.