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Original Essays | April 11, 2014

Paul Laudiero: IMG Shit Rough Draft



I was sitting in a British and Irish romantic drama class my last semester in college when the idea for Shit Rough Drafts hit me. I was working... Continue »
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On Baking: A Textbook of Baking and Pastry Fundamentals

On Baking: A Textbook of Baking and Pastry Fundamentals Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11

Table of Contents

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

Product Details

ISBN:
9780131579231
Publisher:
Prentice Hall
Subject:
Courses & Dishes - Desserts
Author:
Martel, Priscilla R.
Author:
Van Damme, Eddy
Author:
Martel, Pricilla R.
Author:
Eddy Van Damme
Author:
Tenbergen, Klaus G.
Author:
Martel, Priscilla A.
Author:
Labensky, Sarah R.
Author:
Martel, Priscilla
Author:
Martel, Pricilla
Subject:
Pastry
Subject:
Baking
Subject:
Courses & Dishes - Bread
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Subject:
General Cooking
Copyright:
Edition Description:
Trade paper
Publication Date:
June 2008
Binding:
HARDCOVER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
848
Dimensions:
11.1 x 8.4 x 2 in 2604 gr

Related Subjects

Business » Management
Cooking and Food » Baking » Breads
Cooking and Food » Desserts and Candy » General

On Baking: A Textbook of Baking and Pastry Fundamentals
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Product details 848 pages Prentice Hall - English 9780131579231 Reviews:
"Synopsis" by , This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11
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