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On Baking: A Textbook of Baking and Pastry Fundamentals eBook, 4th Edition

Sarah Labensky
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On Baking: A Textbook of Baking and Pastry Fundamentals eBook, 4th Edition

By Sarah Labensky, Priscilla A. Martel, Eddy Van Damme
$65.00
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Overview
Author
Sarah Labensky
...show all
Edition
4th
ISBN
9780135239643
Published Date
07/12/2019
For courses in baking and pastry.

On Baking: A Textbook of Baking and Pastry Fundamentals has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Correlated to ACF standards, the 4th edition has a new chapter dedicated to math exercises and comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customising, scaling, costing, and converting recipes.

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Features
  • Award-winning On Baking has been uniformly praised for its organisation, clarity, ease of use, and use of quality photography to illustrate professional techniques.
  • This updated edition clarifies the language used to explain and illustrate key concepts, based on a call from students and instructors for clear, thorough explanations of fundamental techniques used in professional bakeries.
  • Step-by-step colour photographs detail techniques for forming bread dough, shaping cookies, and tempering chocolate. Supplementary illustrated sections identify bakeshop equipment and ingredients.
  • A new chapter dedicated to math exercises covers math skills needed for baking.
  • More than 800 recipes for all skill levels demonstrate and reinforce the baking principles and procedures presented within the text.
  • All recipes are now available online through the Pearson Kitchen Manager application
  • The new edition adds more recipes for making classic pastries and items served at modern bakery cafés, as well as dishes that reflect a wider ethnic influence.
  • The text incorporates expanded coverage of advanced techniques for sugar work, chocolates, and confections, among other material appropriate for a variety of skill levels and interests.
  • A mise en place feature is included with recipes, as is a margin list of ingredients requiring preparation before baking.
  • Variations at the end of select recipes help students apply a set of techniques or procedures to preparing different dishes, adding new flavours, or otherwise customising recipes.
  • Descriptions of the cultural or historical background of a bread or pastry, or the unique techniques used in its preparation, accompany many of the recipes, enhancing understanding of a baking style or technique.
  • End-­of-­chapter Questions for Discussion help students integrate theory and technique.
Table of contents
  • 1. Professionalism and Food Safety
  • 2. Tools and Equipment for the Bakeshop
  • 3. Bakeshop Ingredients
  • 4. Mise en Place
  • 5. Principles of Baking
  • 6. Quick Breads
  • 7. Basic Yeast Breads
  • 8. Preferments and Natural Starters
  • 9. Enriched Yeast Breads
  • 10. Laminated Doughs
  • 11. Cookies and Brownies
  • 12. Pies and Tarts
  • 13. Pastry and Dessert Components
  • 14. Cakes
  • 15. Icings and Cake Assembly
  • 16. Custards, Creams, and Sauces
  • 17. Ice Creams and Frozen Desserts
  • 18. Healthy Baking and Special Diets
  • 19. Tortes and Entremets
  • 20. Petits Fours
  • 21. Chocolate
  • 22. Plated Desserts
  • 23. Sugar Work and Confections