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On Baking, 3rd Edition

By Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme

Published by Pearson

Published Date: Feb 1, 2012

Description

On Baking, Third Edition brings 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 throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

 

This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489

Table of Contents

Preface

Recipes

 

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. 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

Enhance your learning experience with text-specific study materials.

Study Guide for On Baking, 3rd Edition

ISBN-13: 978-0-13-237305-0

$38.00 | Add to Cart

This title is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.

Package ISBN-13: 9780133080520

Includes this title packaged with:

  • Garde Manger: Cold Kitchen Fundamentals
    . The American Culinary Federation, Edward F. Leonard, Brenda R. Carlos, Tina Powers
  • On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

$318.53 | Add to Cart

Package ISBN-13: 9780133391176

Includes this title packaged with:

  • 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
  • On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
  • MasterCook 11
    . . Pearson Education

$413.80 | Add to Cart

Package ISBN-13: 9780133457544

Includes this title packaged with:

  • Garde Manger: Cold Kitchen Fundamentals
    . The American Culinary Federation, Edward F. Leonard, Brenda R. Carlos, Tina Powers
  • ServSafe CourseBook with Answer Sheet, 6th Edition
    Association Solutions National Restaurant Association
  • Pearson Kitchen Manager -- Access Code Card, 5th Edition
    . . Pearson Education
  • On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
  • Study Guide for On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Priscilla A. Martel, Sarah R. Labensky, Steven R. Labensky, Alan M. Hause
  • Study Guide for On Baking, 3rd Edition
    Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme

$611.40 | Add to Cart

Package ISBN-13: 9780133749090

Includes this title packaged with:

  • Introduction to Hospitality Management, 4th Edition
    John R. Walker, Josielyn T. Walker
  • Foundations of Menu Planning
    Daniel Traster
  • Foundations of Cost Control
    Daniel Traster
  • Garde Manger: Cold Kitchen Fundamentals
    . The American Culinary Federation, Edward F. Leonard, Brenda R. Carlos, Tina Powers
  • ManageFirst: Purchasing with Online Testing Voucher, 2nd Edition
    Association Solutions National Restaurant Association
  • ManageFirst: Principles of Food and Beverage Management with Online Test Voucher, 2nd Edition
    Association Solutions National Restaurant Association
  • On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
  • 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
  • Exam Prep for Purchasing -- Access Card, 2nd Edition
    Association Solutions National Restaurant Association
  • Exam Prep for Principles of Food and Beverage Management -- Access Card, 2nd Edition
    Association Solutions National Restaurant Association

$1,022.27 | Add to Cart

Purchase Info

ISBN-10: 0-13-237456-0

ISBN-13: 978-0-13-237456-9

Format: Book

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On Baking (Subscription), 3rd Edition

$69.99 | ISBN-13: 978-0-13-307336-2