On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky [and others] ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson-Prentice Hall, [2005]Copyright date: ©2005Description: xx, 704 pages : colour illustrations ; 29 cmContent type: - text
- unmediated
- volume
- 0135336473
- 9780135336472
- 641.815 22
- TX763 .B3233 2005
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.815 LAB (Browse shelf(Opens below)) | 1 | Available | A279571B | ||
| Accompanying Material | City Campus City Campus Main Collection | 641.815 LAB Accompanying part (Disc) (Browse shelf(Opens below)) | 1 | Not for loan | A279576B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.815 KIM A collection of fine baking : the recipes of Young Mo Kim. | 641.815 KNI Scones / | 641.815 LAB On baking : a textbook of baking and pastry fundamentals / | 641.815 LAB Accompanying part (Disc) On baking : a textbook of baking and pastry fundamentals / | 641.815 LAL Le pain, l'envers du décor / | 641.815 LAW How to be a domestic goddess : baking and the art of comfort cooking / | 641.815 LEP Baking with passion : exceptional recipes for real breads, cakes and pastries / |
Includes bibliographical references (pages 652-654) and index.
1. Professionalism -- 2. Tools and Equipment for the Bakeshop -- 3. Principles of Baking -- 4. Bakeshop Ingredients -- 5. Mise en Place -- 6. Quick Breads -- 7. Yeast Breads -- 8. Enriched Yeast Doughs -- 9. Cookies and Brownies -- 10. Pies and Tarts -- 11. Pastry Doughs -- 12. Laminated Doughs -- 13. Syrups, Icings and Sauces -- 14. Cakes and Torts -- 15. Custards and Creams -- 16. Ice Cream and Frozen Deserts -- 17. Fruits -- 18. Healthful and Special-Needs Baking -- 19. Petits Fours -- 20. Restaurant Desserts -- 21. Chocolate and Decorative Work -- Appendix I. Measurements and Conversion Charts -- Appendix II. High Altitude Baking -- Appendix III. Fresh Fruit Availability Chart -- Appendix IV. Professional Organizations.
Machine converted from AACR2 source record.
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