Textbook/CD-ROM
Baking/Reference
Cloth Bound, 736 Pages w/CD-ROM
|
|
On Baking
A Textbook of
Baking and Pastry Fundamentals
First Edition
©2005
Publisher: Pearson Education, Prentice Hall
Author:
Sarah R. Labensky, Mississippi University for Women
Klaus G. Tenbergen, Knead-2-Know Consulting, Ltd.
Eddy VanDamme
Pricilla Martel, The Center for The Culinary Arts
Software Sierra
|
Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas,
line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that
is relevant to today’s baker. Comprehensive and well-written, it emphasizes an understanding of baking
fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as
food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise
en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and
700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.
$100.00
Features
Home Page
|
