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Original Essays | April 29, 2013

Edward Lee: IMG How to Clarify Butter: A Writer's Tale

2 comments By Edward Lee

Chefs don't have time to write. While I was working on Smoke and Pickles, I was running a restaurant — a daily regimen of testing recipes,... Continue »
  1. $20.97 Sale Hardcover add to wish list

    Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

    Edward Lee 9781579654924
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- Local Warehouse Cooking and Food- Desserts

On Baking: A Textbook of Baking and Pastry Fundamentals

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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
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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

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Product Details

ISBN:
9780131579231
Author:
Labensky, Sarah R.
Publisher:
Prentice Hall
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:
Martel, Priscilla
Author:
Martel, Pricilla
Subject:
Courses & Dishes - Desserts
Subject:
Pastry
Subject:
Baking
Subject:
Courses & Dishes - Bread
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Subject:
General Cooking
Copyright:
2009
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
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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 New Hardcover
0 stars - 0 reviews
$145.75 Backorder
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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