On Baking: A Textbook of Baking and Pastry Fundamentals - Couverture souple

Labensky, Sarah; Martel, Priscilla; Van Damme, Eddy

Couverture souple

ISBN 10 : 013388693X ISBN 13 : 9780133886931

Editeur : Pearson, 2015

Synopsis

This is the Study Guide for On Baking (Update).

 

Help readers understand the how and why of successful baking

On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work―including chocolate work―are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.

A propos du livre

Présentation de l'éditeur

This is the Study Guide for On Baking (Update).

 

Help readers understand the how and why of successful baking

On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 013388693X
• ISBN 13: 9780133886931
• Reliure: Broché
• Numéro d'édition: 3
• Nombre de pages: 240
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie