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On Baking by Labensky
US $46,95
CircaEUR 39,98
Condizione:
Buone condizioni
Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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- Compralo SubitoOn Baking by Labensky
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Spedizione:
US $3,99 (circa EUR 3,40) USPS Media MailTM.
Oggetto che si trova a: Nashville, TN, Stati Uniti
Consegna:
Consegna prevista tra il gio 9 ott e il mer 15 ott a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:363927651661
Specifiche dell'oggetto
- Condizione
- Edition
- 2
- Publish Year
- 2008
- Updated ISBN1
- 0135238897
- Updated ISBN2
- 9780135238899
- ISBN
- 9780131579231
Informazioni su questo prodotto
Product Identifiers
Publisher
Prentice Hall PTR
ISBN-10
0131579231
ISBN-13
9780131579231
eBay Product ID (ePID)
63174985
Product Key Features
Number of Pages
848 Pages
Publication Name
On Baking : a Textbook of Baking and Pastry Fundamentals
Language
English
Publication Year
2008
Subject
Courses & Dishes / Desserts, Methods / Baking
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
74.9 Oz
Item Length
8.6 in
Item Width
10.9 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
2008-010211
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.8/15
Table Of Content
Table 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
Synopsis
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., 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 Number
TX763
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