Overview

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker   Help readers understand the how and why of successful baking On Baking, enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.   More than 230 new full-colour photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.  

Full Product Details

Author:   Sarah Labensky ,  Priscilla Martel ,  Eddy Van Damme
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   3rd edition
Dimensions:   Width: 23.50cm , Height: 3.00cm , Length: 28.50cm
Weight:   2.130kg
ISBN:  

9780133886757

ISBN 10:   0133886751
Pages:   864
Publication Date:   10 February 2015
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9780136705000
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock  
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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. Artisan and 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 Photo Credits

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Author Information

Chef Sarah Labensky Currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College.  Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.  She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997). Chef Priscilla Martel Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs. She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer.  She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors. She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD. Chef Eddy van Damme Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNôtre and Cacao Barry before coming to the United States over 20 years ago.  Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!

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