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On Baking : A Textbook of Baking and Pastry Fundamentals
ISBN: 9780131579231 | 0131579231
Edition: 2ndFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 6/30/2008
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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 recip... MORE
| Professionalism | |
| Tools and Equipment for the Bakeshop | |
| Principles of Baking | |
| Bakeshop Ingredients | |
| Mise en Place | |
| Quick Breads | |
| Yeast Breads | |
| Enriched Yeast Doughs | |
| Laminated Doughs | |
| Cookies and Brownies | |
| Pies and Tarts | |
| Pastry Elements | |
| ... MORE | |
| Custards, Creams and Sauces | |
| Tortes | |
| Ice Cream and Frozen Desserts | |
| Healthful and Special-Needs Baking | |
| Petits Fours | |
| Restaurant and Plated Desserts | |
| Chocolate and Decorative Work | |
| Measurement and Conversion Charts | |
| High-Altitude Baking | |
| Fresh Fruit Availability Chart | |
| Volume Formulas | |
| Templates | |
| Professional Organizations | |
| Glossary | |
| Bibliography | |
| Recipe Index | |
| Subject Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
