TY  - BOOK
AU  - Labensky,Sarah R.
AU  - Martel,Priscilla
AU  - Van Damme,Eddy
TI  - On baking: a textbook of baking and pastry fundamentals 
SN  - 9780133886757
AV  - TX763 .B3233 2016
U1  - 641.81/5 23
PY  - 2016///]
CY  - Boston
PB  - Pearson
KW  - Baking
KW  - Pastry
N1  - 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
N2  - 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
ER  -