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

Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software

Couverture rigide

ISBN 10 : 0135336473 ISBN 13 : 9780135336472

Editeur : Pearson, 2004

Synopsis

For courses in Introduction to Baking and Baking and Pastry Fundamentals.

Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.

A propos du livre

À propos de l'auteur

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

À propos de la quatrième de couverture

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

FEATURES

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of ValuSoft® MasterCook software, which includes all of the recipes in the book.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2004
• Langue: anglais
• ISBN 10: 0135336473
• ISBN 13: 9780135336472
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 736
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie