On Baking
A Textbook of Baking
and Pastry Fundamentals
includes CD-ROM
by Sarah Labensky

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this text expands upon the well-known On Cooking to provide an authoritative yet contemporary introduction to baking and pastry arts.

On Baking focuses on information relevant to today's students and working professionals.

Comprehensive and well written, this reference emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides information on the "how and why" of baking science and techniques.

Features:

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated doughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of Valuesoft® MasterCook software, which includes all of the recipes in the book

View the Study Guide

Contents

Professionalism

• Bakers, Chefs and Restaurants
• The Bakeshop and Food Service Operation
• Safety and Sanitation

Tools and Equipment for the Bakeshop

• Standards for Tools and Equipment
• Selecting Tools and Equipment
• Hand Tools
• Knives
• Measuring and Portioning Devices
• Cookware and Bakeware
• Strainers and Sieves
• Decorating and Finishing Tools
• Processing Equipment
• Heavy Equipment
• The Professional Bakeshop

Principles of Baking

• Mixing Methods
• Cooking Methods
• The Baking Process

Bakeshop Ingredients

• Flours
• Sugar and Sweeteners
• Fats
• Milk and Dairy Products
• Eggs
• Thickeners
• Flavorings

Mise en Place

• Formulas and Recipes
• Measuring Ingredients
• Formula Conversions
• Preparing Equipment
• Knife Skills
• Preparing Ingredients
• Preparing to Bake

Quick Breads

• Chemical Leavening Agents
• Mixing Methods
• Addditional Quick Bread Formulas

Yeast Breads

• Yeast
• Production Stages for Yeast Breads
• Qualities of Bread
• Additional Yeast Bread Formulas

Enriched Yeast Doughs

• Enriched Yeast Dough
• Additional Enriched Yeast Dough Formulas

Cookies and Brownies

• Cookies
• Brownies
• Additional Cookie and Brownie Formulas

Pies and Tarts

• Pies and Tarts
• Additional Pie and Tart Formulas

Pastry Doughs

• Eclair Paste
• Meringue
• Phyllo Dough
• Crepes
• Additional Pastry Dough Formulas

Laminated Doughs

• Puff Pastry
• Croissant and Danish Pastry
• Additional Laminated Dough Formulas

Syrups, Icings and Sauces

• Sugar Syrups
• Icings
• Dessert Sauces
• Additional Syrup, Icing and Sauce Formulas

Cakes and Tortes

• Cakes
• Assembling and Decorating Cakes and Tortes
• Additional Cake and Torte Formulas

Custards and Creams

• Custards
• Creams
• Additional Custard and Cream Formulas

Ice Cream and Frozen Desserts

• Ice Cream and Frozen Desserts
• Additional Ice Cream and Frozen Dessert Formulas

Fruits

• Identifying Fruits
• Purchasing Fresh Fruits
• Purchasing and Storing Preserved Fruits
• Juicing
• Applying Various Preparation and Cooking Methods
• Additional Fruit Formulas

Healthful and Special-Needs Baking

• Special Dietary Concerns
• Developing and Modifying Formulas
• Healthful and Special-Needs Baking Formulas

Petits Fours

• Petits Fours—Miniature Pastries
• Additional Petits Fours Formulas

Restaurant Desserts

• The Dessert
• The Plate
• Additional Restaurant Desserts

Chocolate and Decorative Work

• Chocolate
• Marzipan
• Nougatine
• Decorative Sugar Work
• Additional Chocolate and Decorative Work Formulas

Appendices

• Measurement and Conversion Charts
• High-Altitude Baking
• Fresh Fruit Availability Chart

Glossary
Recipe Index
Subject Index

click here to see books • videos • cd-roms of related interest

ORDER NOW On Baking: A Textbook of Baking and Pastry Fundamentals by Sarah Labensky, Eddy Van Damme, Priscilla Martel and Klaus Tenbergen 2004 • 704 pages + CD-ROM • $99.00 + shipping On Baking Study Guide Study Guide only • $20.00 + shipping Texas residents please add 6.75 % sales tax

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On Baking
Study Guide

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Written to accompany On Baking, this study guide is designed to be an effective aid for learning the information within each chapter.

Primarily intended for use outside of the classroom, its focus is to provide the student with practice sets utilizing such formats as multiple choice, fill in the blank, matching, short answer, and true or false questions.

These practice sets, combined with the objectives clearly stated in each chapter, will enable the student to become well versed in the subject matter prior to classroom examinations. Gaining a solid understanding of cooking terminology as well as basic culinary techniques and procedures will make the transition from the classroom to the kitchen notable smoother.

This study guide represents all chapters of the text book and will be invaluable to the student.

click here to see books • videos • cd-roms of related interest

ORDER NOW On Baking: A Textbook of Baking and Pastry Fundamentals by Sarah Labensky, Eddy Van Damme, Priscilla Martel and Klaus Tenbergen 704 pages + CD-ROM • $99.00 + shipping On Baking Study Guide Study Guide only • $26.00 + shipping Texas residents please add 6.75 % sales tax