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On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky, Priscilla Martel and Eddy Van Damme

By: Contributor(s): Material type: TextTextPublication details: Upper Saddle River, New Jersey : Pearson Education, c2009Edition: Second EditionDescription: xxx, 830 pages : illustrations ; 30 cmISBN:
  • 9780131579231
Subject(s): LOC classification:
  • TX 763 .L33 2009
Contents:
Chapter 1 Professionalism -- Chapter 2 Tools and Equipment for the Bakeshop -- Chapter 3 Principles of Baking -- Chapter 4 Bakeshop Ingredients -- Chapter 5 Mise en Place -- Chapter 6 Quick Breads -- Chapter 7 Yeast Breads -- Chapter 8 Enriched Yeast Doughs -- Chapter 9 Laminated Doughs -- Chapter 10 Cookies and Brownies -- Chapter 11 Pies and Tarts -- Chapter 12 Pastry Elements -- Chapter 13 Cakes and Icings -- Chapter 14 Custards, Creams and Sauces -- Chapter 15 Tortes -- Chapter 16 Ice Cream and Frozen Desserts -- Chapter 17 Healthful and Special-Needs Baking -- Chapter 18 Petits Fours -- Chapter 19 Restaurant and Plated Desserts -- Chapter 20 Chocolate and Decorative Work
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 763 .L33 2009 (Browse shelf(Opens below)) c.1 Available NULIB000001892

Includes bibliographical references.

Chapter 1 Professionalism -- Chapter 2 Tools and Equipment for the Bakeshop -- Chapter 3 Principles of Baking -- Chapter 4 Bakeshop Ingredients -- Chapter 5 Mise en Place -- Chapter 6 Quick Breads -- Chapter 7 Yeast Breads -- Chapter 8 Enriched Yeast Doughs -- Chapter 9 Laminated Doughs -- Chapter 10 Cookies and Brownies -- Chapter 11 Pies and Tarts -- Chapter 12 Pastry Elements -- Chapter 13 Cakes and Icings -- Chapter 14 Custards, Creams and Sauces -- Chapter 15 Tortes -- Chapter 16 Ice Cream and Frozen Desserts -- Chapter 17 Healthful and Special-Needs Baking -- Chapter 18 Petits Fours -- Chapter 19 Restaurant and Plated Desserts -- Chapter 20 Chocolate and Decorative Work

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