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On Baking : A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky and Priscilla A. Martel (2004, Hardcover)
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100135336473
ISBN-139780135336472
eBay Product ID (ePID)30257902
Product Key Features
Number of Pages736 Pages
Publication NameOn Baking : a Textbook of Baking and Pastry Fundamentals
LanguageEnglish
SubjectMethods / General, Methods / Baking
Publication Year2004
TypeTextbook
Subject AreaCooking
AuthorSarah R. Labensky, Priscilla A. Martel
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight65.9 Oz
Item Length11 in
Item Width11 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2003-070744
Dewey Edition22
Photographed byEmbery, Richard
IllustratedYes
Dewey Decimal641.8/15
Table Of Content1. Professionalism. 2. Tools and Equipment for the Bakeshop. 3. Principles of Baking. 4. Bakeshop Ingredients. 5. Mise en Place. 6. Quick Breads. 7. Yeast Breads. 8. Enriched Yeast Doughs. 9. Cookies and Brownies. 10. Pies and Tarts. 11. Pastry Doughs. 12. Laminated Doughs. 13. Syrups, Icings and Sauces. 14. Cakes and Torts. 15. Custards and Creams. 16. Ice Cream and Frozen Deserts. 17. Fruits. 18. Healthful and Special-Needs Baking. 19. Petits Fours. 20. Restaurant Desserts. 21. Chocolate and Decorative Work. Appendix I. Measurements and Conversion Charts. Appendix II. High Altitude Baking. Appendix III. Fresh Fruit Availability Chart. Appendix IV. Professional Organizations. Bibliography and Recomended Readings. Glosary. General Index.
SynopsisAttractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry., Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry., 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.
LC Classification NumberTX763.B3233 2005
Illustrated byWinters Quattrone, Stacey, Ingram, William E.
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Ratings and Reviews
Most relevant reviews
- Sep 21, 2023
It's a book on baking
Book, has words and pictures. It shows how to make pastry and bread. It does it well.Verified purchase: YesCondition: Pre-owned
- Jul 07, 2018
Excellent for learning & reference
I’m reading this book to further my baking knowledge through self study & I’m very happy with itVerified purchase: YesCondition: Pre-owned
- Apr 01, 2016
great
took a long long time via snail mail but the shipping was free. Great conditionVerified purchase: YesCondition: Pre-owned
- Oct 16, 2018
As advertised
As advertisedVerified purchase: YesCondition: Pre-owned
