ON BANKING A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS
On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, h...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boston
PEARSON
2013
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| Edition: | THIRD EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX763 |b .B3233 2013 |
| 100 | 1 | # | |a Labensky, Sarah R. |e author |
| 245 | 1 | 0 | |a ON BANKING |b A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS |c SARAH R LABENSKY and PRISCILLA MARTEL with EDDY VAN DAMME |
| 250 | # | # | |a THIRD EDITION |
| 264 | # | 1 | |a Boston |b PEARSON |c 2013 |
| 264 | # | 4 | |c ©2013 |
| 300 | # | # | |a xxx, 827 pages |b some illustration |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
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| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes indexes |
| 520 | # | # | |a On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management |
| 650 | # | 0 | |a Baking |
| 650 | # | 0 | |a Pastry |
| 700 | 1 | # | |a Martel, Priscilla |e author |
| 700 | 1 | # | |a Van Damme, Eddy |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=481014 |
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Pastry Art 1