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9780135240144

REVEL for On Baking A Textbook of Baking and Pastry Fundamentals -- Access Card

by ; ;
  • ISBN13:

    9780135240144

  • ISBN10:

    013524014X

  • Edition: 4th
  • Format: Nonspecific Binding
  • Copyright: 2020-02-27
  • Publisher: Pearson

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Supplemental Materials

What is included with this book?

Summary

DIGITAL UPDATE available for Fall 2020 classes

For courses in baking and pastry.

The how's and why's of baking
Revel On Baking: A Textbook of Baking and Pastry Fundamentals  has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Aligned to ACF baking and pastry standards, the 4th edition has a new chapter dedicated to healthy baking and dessert plating.

Revel is Pearson’s newest way of delivering our respected content. Fully digital and highly engaging, Revel replaces the textbook and gives students everything they need for the course. Informed by extensive research on how people read, think, and learn, Revel is an interactive learning environment that enables students to read, practice, and study in one continuous experience – for less than the cost of a traditional textbook.

NOTE: 
Revel is a fully digital delivery of Pearson content. This ISBN is for the standalone Revel access card. In addition to this access card, you will need a course invite link, provided by your instructor, to register for and use Revel.

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

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