On Baking: A Textbook of Baking and Pastry Fundamentals [Rental Edition]

by Labensky, Sarah R.

• ISBN13: 9780136705000
• ISBN10: 0136705006
• eBook ISBN(s): 9780135239643
• Additional ISBN(s): 9780133886757
• Edition: 4th
• Format: Textbook
• Copyright: 2019-12-22
• Publisher: Pearson Rental Program
• More Book Details
• Purchase Benefits

About This Book

On Baking: A Textbook of Baking and Pastry Fundamentals

ISBN: 9780136705000

Published by: Pearson

Publication Date: December 22, 2019

Authors: Sarah R. Labensky, Priscilla A. Martel, and Eddy Van Damme

Edition: 4th Edition

Format: Paperback (864 pages)

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Who Uses It?

Primarily, this book is used by students and instructors in baking and pastry arts courses at the college and university levels. It's also a valuable resource for anyone interested in understanding the fundamentals of baking and pastry, including professionals looking to refresh their knowledge or expand their understanding of baking principles.

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History and Editions

The 4th edition of "On Baking: A Textbook of Baking and Pastry Fundamentals" has been updated to include a new chapter dedicated to healthy baking and dessert plating. This edition also comes with Pearson Kitchen Manager, an online platform that offers hundreds of recipes and tools for customizing, scaling, costing, and converting recipes. The book has been aligned to ACF (American Culinary Federation) baking and pastry standards, ensuring it meets the industry's highest standards.

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Author and Other Works

Sarah R. Labensky, Priscilla A. Martel, and Eddy Van Damme are the authors of "On Baking: A Textbook of Baking and Pastry Fundamentals." These authors are renowned in the culinary education field for their comprehensive approach to teaching baking and pastry arts. The authors' collective expertise ensures that the book remains current and relevant, providing students with the most up-to-date information in the field.

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Key Features

• Comprehensive Coverage: The book covers core baking principles and fundamental skills needed to produce a wide array of baked goods and confections.
• Alignment with Industry Standards: Aligned to ACF baking and pastry standards, ensuring that students learn according to industry benchmarks.
• New Chapter on Healthy Baking: Includes a dedicated chapter on healthy baking and dessert plating, reflecting modern trends in the culinary industry.
• Pearson Kitchen Manager: Comes with an online platform offering hundreds of recipes and tools for customizing, scaling, costing, and converting recipes.

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Detailed Information

ISBNs and Formats

• ISBN-13: 9780136705000
• ISBN-10: 0136705006
• eBook On-Demand: Available through various retailers (e.g., On-Demand)
• Rental Edition: Available for rental through Pearson Rental Program

Publication Details

• Publisher: Pearson
• Publication Date: December 22, 2019
• Number of Pages: 864 pages
• Language: English

Related ISBNs

• 9780135238882
• 9780135239643
• 9780135240144
• 9780135966600
• 9780137499502

This detailed information section provides a quick reference for all the available formats and sources for "On Baking: A Textbook of Baking and Pastry Fundamentals," making it easier to find and access the book in the preferred format.

Author Biography

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University’s Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator, and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus, and marketing programs.

Eddy Van Damme was born and raised in Belgium and started to create desserts at the age of 10. He attended pastry school in Bruges and at PIVA in Antwerp, and also studied patisserie in Paris at LeNôtre and Cacao Barry. Chef Eddy currently teaches his groundbreaking techniques in the pastry program at Houston Community College. The American and European Press have named Chef Eddy the Prince of Pastry, and he has won numerous awards and pastry competitions. He also holds five gold medals from the American Culinary Federation. Of 4,000 culinary books, On Baking has been selected in Sweden as the best professional cookbook worldwide.

Table of Contents

1. Professionalism and Food Safety
2. Tools and Equipment for the Bakeshop
3. Bakeshop Ingredients
4. Mise en Place
5. Principles of Baking
6. Quick Breads
7. Basic Yeast Breads
8. Preferments and Natural Starters
9. Enriched Yeast Breads
10. Laminated Doughs
11. Cookies and Brownies
12. Pies and Tarts
13. Pastry and Dessert Components
14. Cakes
15. Icings and Cake Assembly
16. Custards, Creams, and Sauces
17. Ice Creams and Frozen Desserts
18. Healthy Baking and Special Diets
19. Tortes and Entremets
20. Petits Fours
21. Chocolate
22. Plated Desserts
23. Sugar Work and Confections