Full Description
NOTEthe correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide.Used books, rentals, and purchases made outside of PearsonIf purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase.This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home bakerThis package includes MyCulinaryLab (R)Help readers understand the how and why of successful bakingOn Baking, Third Edition, Update 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-color 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. Personalize learning with MyCulinaryLabMyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. 0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/ePackage consists of:0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update)
Contents
PrefaceRecipesPart I. Professionalism and the Bakeshop1. Professionalism2. Tools and Equipment for the Bakeshop3. Principles of Baking4. Bakeshop Ingredients5. Mise En PlacePart II. Breads6. Quick Breads7. Artisan and Yeast Breads8. Enriched Yeast Breads9. Laminated DoughsPart III. Desserts and Pastries10. Cookies and Brownies11. Pies and Tarts12. Pastry and Dessert Components13. Cakes and Icings14. Custards, Creams and Sauces15. Ice Cream and Frozen Desserts16. Healthful and Special-Needs BakingPart IV. Advanced Pastry Work17. Tortes and Specialty Cakes18. Petits Fours and Confections19. Restaurant and Plated Desserts20. Chocolate and Sugar WorkAppendix I. Measurement and Conversion ChartsAppendix II. Fresh Fruit Availability ChartAppendix III. Volume FormulasAppendix IV. TemplatesGlossaryBibliographyRecipe IndexSubject IndexPhoto Credits
