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On Baking : A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky, Priscilla Martel, Eddy Van Damme and Klaus G. Tenbergen (2008, Hardcover)
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This textbook is a valuable resource for anyone interested in the subject area of baking and pastry fundamentals. The publication name is "On Baking: A Textbook of Baking and Pastry Fundamentals" and it is authored by Sarah R. Labensky, Eddy Vandamme, Priscilla Martel, and Klaus G. Tenbergen. The book is published by Prentice Hall PTR and has a total of 848 pages. The book measures 8.6 inches in length, 10.9 inches in width, and 1.5 inches in height. It weighs 74.9 ounces and is in hardcover format. The book is written in English and was published in 2008. It covers various topics related to baking and pastry, including methods and dishes for desserts.
- Compralo SubitoOn Baking : A Textbook of Baking and Pastry Fundamentals by Klaus G. Tenbergen,
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Informazioni su questo prodotto
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100131579231
ISBN-139780131579231
eBay Product ID (ePID)63174985
Product Key Features
Number of Pages848 Pages
Publication NameOn Baking : a Textbook of Baking and Pastry Fundamentals
LanguageEnglish
Publication Year2008
SubjectCourses & Dishes / Desserts, Methods / Baking
TypeTextbook
Subject AreaCooking
AuthorSarah R. Labensky, Priscilla Martel, Eddy Vandamme, Klaus G. Tenbergen
FormatHardcover
Dimensions
Item Height1.5 in
Item Weight74.9 Oz
Item Length8.6 in
Item Width10.9 in
Additional Product Features
Edition Number2
Intended AudienceCollege Audience
LCCN2008-010211
Dewey Edition22
IllustratedYes
Dewey Decimal641.8/15
Table Of ContentTable of Contents Chapter 1 Professionalism Chapter 2 Tools and Equipment for the Bakeshop Chapter 3 Principles of Baking Chapter 4 Bakeshop Ingredients Chapter 5 Mise en Place Chapter 6 Quick Breads Chapter 7 Yeast Breads Chapter 8 Enriched Yeast Doughs Chapter 9 Laminated Doughs Chapter 10 Cookies and Brownies Chapter 11 Pies and Tarts Chapter 12 Pastry Elements Chapter 13 Cakes and Icings Chapter 14 Custards, Creams and Sauces Chapter 15 Tortes Chapter 16 Ice Cream and Frozen Desserts Chapter 17 Healthful and Special-Needs Baking Chapter 18 Petits Fours Chapter 19 Restaurant and Plated Desserts Chapter 20 Chocolate and Decorative Work APPENDIX I MEASUREMENT AND CONVERSION CHARTS APPENDIX II HIGH-ALTITUDE BAKING APPENDIX III FRESH FRUIT AVAILABILITY CHART APPENDIX IV VOLUME FORMULAS APPENDIX V TEMPLATES APPENDIX VI PROFESSIONAL ORGANIZATIONS Glossary Bibliography Recipe Index Subject Index
SynopsisFrom the creators of the best-selling "On Cooking, 4/e" comes the new edition of "On Baking--"the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market--emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers' creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques., From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers' creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.
LC Classification NumberTX763
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