000			03012cam a2200373 i 4500
999			_c278436 _d278436
001			18342064
003			OSt
005			20190226155511.0
008			141021s2014 maua b 001 0 eng
010			_a 2014041642
020			_a9780133886757
020			_a0133886751
040			_aDLC _beng _cDLC _erda _dDLC
042			_apcc
050	0	0	_aTX763 _b.B3233 2016
082	0	0	_a641.81/5 _223
100	1		_aLabensky, Sarah R. _eauthor
245	1	0	_aOn baking : _ba textbook of baking and pastry fundamentals / _cSarah 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.
250			_aThird edition update.
264		1	_aBoston : _bPearson, _c[2016]
300			_axxix, 828 pages : _bcolor illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
336			_astill image _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 793-795) and index.
505			_aPart 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.
520			_aOn 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.
650		0	_aBaking.
650		0	_aPastry.
700	1		_aMartel, Priscilla.
700	1		_aVan Damme, Eddy.
942			_2lcc _c6