03012cam a2200373 i 4500 278436 278436 18342064 OSt 20190226155511.0 141021s2014 maua b 001 0 eng 2014041642 9780133886757 0133886751 DLC eng DLC rda DLC pcc TX763 .B3233 2016 641.81/5 23 Labensky, Sarah R. author On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky and Priscilla Martel with Eddy Van Damme, Houston Community College ; photographs by Richard Embery and Eddy Van Damme ; drawings by Stacey Winters Quattrone and William E. Ingram. Third edition update. Boston : Pearson, [2016] xxix, 828 pages : color illustrations ; 29 cm text txt rdacontent still image rdacontent unmediated n rdamedia volume nc rdacarrier Includes bibliographical references (pages 793-795) and index. Part I. Professionalism and the Bakeshop -- 1. Professionalism -- 2. Tools and Equipment for the Bakeshop -- 3. Principles of Baking -- 4. Bakeshop Ingredients -- 5. Mise En Place -- Part II. Breads -- 6. Quick Breads -- 7. Artisan and Yeast Breads -- 8. Enriched Yeast Breads -- 9. Laminated Doughs -- Part III. Desserts and Pastries -- 10. Cookies and Brownies -- 11. Pies and Tarts -- 12. Pastry and Dessert Components -- 13. Cakes and Icings -- 14. Custards, Creams and Sauces -- 15. Ice Cream and Frozen Desserts -- 16. Healthful and Special-Needs Baking -- Part IV. Advanced Pastry Work -- 17. Tortes and Specialty Cakes -- 18. Petits Fours and Confections -- 19. Restaurant and Plated Desserts -- 20. Chocolate and Sugar Work -- Appendix I. Measurement and Conversion Charts -- Appendix II. Fresh Fruit Availability Chart -- Appendix III. Volume Formulas -- Appendix IV. Templates -- Glossary -- Bibliography -- Recipe Index -- Subject Index -- Photo Credits. On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Baking. Pastry. Martel, Priscilla. Van Damme, Eddy. lcc 6 0 0 lcc 0 0 12 12 7 2019-02-20 97 = YBP Library Services 132.24 0 TX763 .B3233 2016 50000003259859 2019-02-20 00:00:00 c. 1 132.24 2019-02-20 6