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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:

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques. FEATURES
  • 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
  • Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
  • 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
  • 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
  • Each copy of this book includes a CD of ValuSoft® MasterCook software, which includes all of the recipes in the book.

Synopsis:

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.

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. For Chefs, Bakers, Restaurant Managers and others in the food service industry

About the Author

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

Table of Contents

 1. 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.

Product Details

ISBN:
9780135336472
Subtitle:
A Textbook of Baking and Pastry Fundamentals
Publisher:
Prentice Hall
Illustrator:
Ingram, William E.
Illustrator:
Winters Quattrone, Stacey
Author:
Sierra, Software
Author:
Tenbergen, Klaus
Author:
Martel, Priscilla R.
Author:
Martel, Pricilla
Author:
Van Damme, Eddy
Author:
Eddy Van Damme
Author:
Labensky, Sarah R.
Author:
Martel, Pricilla R.
Author:
Martel, Priscilla
Author:
Tenbergen, Klaus G.
Author:
Martel, Priscilla A.
Location:
Upper Saddle River, N.J.
Subject:
Baking
Subject:
Courses & Dishes - Bread
Subject:
Methods - Canning & Preserving
Subject:
Methods - General
Subject:
Methods - Baking
Subject:
Courses & Dishes - Pastry
Subject:
Culinary Arts & Techniques
Subject:
Desserts
Subject:
Cooking and Food-Baking General
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
kn. 1
Publication Date:
March 2004
Binding:
Hardback
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
736
Dimensions:
11 x 8.3 x 1.4 in 1860 gr

Related Subjects

Business » Management
Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

On Baking: A Textbook of Baking and Pastry Fundamentals
0 stars - 0 reviews
$ In Stock
Product details 736 pages Prentice Hall - English 9780135336472 Reviews:
"Synopsis" by , 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.
"Synopsis" by , 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. For Chefs, Bakers, Restaurant Managers and others in the food service industry
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