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On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package
ISBN: 9780133080483 | 013308048X
Edition: 3rdFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 7/11/2012
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On Baking, Third Editionbrings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throug... MORE
Preface
Recipes
1. Professionalism
2. Tools and Equipment for the Bakeshop
3. Principles of Baking
4. Bakeshop Ingredients
5.
Part II. Breads
6. Quick Breads
7. 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 II. Fresh Fruit Availability Chart
Appendix III. Volume Formulas
Appendix IV. Templates
Glossary
Bibliography
Recipe Index
Subject Index
