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.
0133789489 / 9780133789485 On Baking Plus 2014 MyCulinaryLab with Pearson eText -- Access Card Package
Package consists of:
0132374560 / 9780132374569 On
0133827569 / 9780133827569 2014 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking
"Sinopsis" puede pertenecer a otra edición de este libro.
"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"
"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College
"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"
"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Aug 16, 2014. Estado de conservación: New. new in original shrinkwrap, includes student access code, Nº de ref. de la librería bb15772
Descripción Prentice Hall, 2014. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 133789489
Descripción Prentice Hall, 2014. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0133789489