Attractively designed and extensively illustrated, "On Baking" expands upon the well-known "On Cooking: A Textbook of Culinary Fundamentals" to provide an authoritative yet contemporary introduction to baking and pastry arts. "On Baking" focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, "On Baking" em

Publisher's Remarks:
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.

Product Detail:

Author: Labensky, Sarah R.

Illustrator: Winters Quattrone, Stacey

Illustrator: Ingram, William E.

Publisher: Prentice Hall, 3/1/2004

Content Language: English

Book,

Hardcover: 704 pages

Weight: 4.12 lbs.

Dimensions: L: 11.12 in. x W: 8.57 in. x H: 1.38 in.

Comes with Illustrations

Comes with the following Accessory: Cdrom