Baking Fundamentals - Couverture rigide

The American Culinary Federation, .; Masi, Noble; Carlos, Brenda R.

Couverture rigide

ISBN 10 : 0131183516 ISBN 13 : 9780131183513

Editeur : Pearson, 2006

Synopsis

Book by The American Culinary Federation Masi CMB CEPC

A propos du livre

Présentation de l'éditeur :

For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.

 

Drawing on the authors’ expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how these factors impact all quality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.

 

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À propos de cette édition

• Éditeur: Pearson
• Date d'édition: 2006
• ISBN 10: 0131183516
• ISBN 13: 9780131183513
• Reliure: Relié
• Nombre de pages: 624