On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition
- Sarah R. Labensky
- , Priscilla A. Martel
- , Eddy Van Damme
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On Baking presents the how's and why's of baking. This award-winning classic has prepared thousands of students for successful careers in the baking and pastry arts. It has been uniformly praised for its organization, clarity and quality photography.
The authors present core baking principles and fundamental skills for producing a wide array of baked goods and confections. They also address tools for the bakeshop, along with safety and professionalism tips. More than 800 recipes for all skill levels demonstrate baking principles and procedures. Step-by-step color photographs detail techniques for forming bread dough, shaping cookies and tempering chocolate.
The 4th Edition is aligned to ACF baking and pastry standards, with a new chapter dedicated to healthy baking and dessert plating.
Published by Pearson (July 14th 2021) - Copyright © 2020
ISBN-13: 9780137499502
Subject: Culinary Arts & Hospitality Management
Category: Cooking & Baking
- Professionalism and Food Safety
- Tools and Equipment for the Bakeshop
- Bakeshop Ingredients
- Mise en Place
- Principles of Baking
- Quick Breads
- Basic Yeast Breads
- Preferments and Natural Starters
- Enriched Yeast Breads
- Laminated Doughs
- Cookies and Brownies
- Pies and Tarts
- Pastry and Dessert Components
- Cakes
- Icings and Cake Assembly
- Custards, Creams, and Sauces
- Ice Creams and Frozen Desserts
- Healthy Baking and Special Diets
- Tortes and Entremets
- Petits Fours
- Chocolate
- Plated Desserts
- Sugar Work and Confections
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