On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky, Priscilla A. Martel and Eddy Van Damme.
Material type:
TextPublication details: Boston, Massachusetts : Pearson, c2013Edition: Third EditionDescription: xxx, 827 pages : illustrations ; 28 cmISBN: - 9780132374569
- TX 763 .L33o 2013
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 763 .L33o 2013 (Browse shelf(Opens below)) | c.1 | Available | NULIB000013089 |
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| GC TX 757 .V36 2015 Super soups : healing soups for mind, body and soul / | GC TX 757 .W75 2010 The best soups in the world / | GC TX 762 .W35 2004 The Complete Guide to Wines and Wine Drinking / | GC TX 763 .L33o 2013 On baking : a textbook of baking and pastry fundamentals / | GC TX 763 .B35 2009 Baking and pastry : mastering the art and craft / | GC TX 763 .B35 2016 Baking and pastry : mastering the art and craft / | GC TX 763 .B54 2008 The big book of baking : your complete guide to perfect baking every time. |
Includes index.
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. 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.
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