On Baking: Baking & Pastry Fundamentals
From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires...
Search in google:
From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.
Table of Contents Chapter 1 ProfessionalismChapter 2 Tools and Equipment for the BakeshopChapter 3 Principles of BakingChapter 4 Bakeshop IngredientsChapter 5 Mise en PlaceChapter 6 Quick BreadsChapter 7 Yeast BreadsChapter 8 Enriched Yeast DoughsChapter 9 Laminated DoughsChapter 10 Cookies and BrowniesChapter 11 Pies and TartsChapter 12 Pastry ElementsChapter 13 Cakes and IcingsChapter 14 Custards, Creams and SaucesChapter 15 TortesChapter 16 Ice Cream and Frozen DessertsChapter 17 Healthful and Special-Needs BakingChapter 18 Petits FoursChapter 19 Restaurant and Plated DessertsChapter 20 Chocolate and Decorative WorkAPPENDIX I MEASUREMENT AND CONVERSION CHARTSAPPENDIX II HIGH-ALTITUDE BAKINGAPPENDIX III FRESH FRUIT AVAILABILITY CHARTAPPENDIX IV VOLUME FORMULASAPPENDIX V TEMPLATESAPPENDIX VI PROFESSIONAL ORGANIZATIONSGlossaryBibliographyRecipe IndexSubject Index
