Textbook of baking & pastry fundamentals. ([2014])

• Record Type: Book
• Further Information: Note: Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme.
• Authors: Labensky, Sarah R; Martel, Priscilla; Van Damme, Eddy
• Contents: Preface Recipes Glossary Part I. Professionalism and the Bakeshop 1. Professionalism 2. Tools and Equipment for the Bakeshop 3. Principles of Baking 4. Bakeshop Ingredients 5. Mise En Place Part II. Breads 6. Quick Breads 7. Yeast Breads 8. Enriched Yeast Breads 9. Laminated Doughs Part III. Desserts and Pastries 10. Cookies and Brownies 11. Pies and Tarts 12. Pastry and Dessert Components 13. Cakes and Icings 14. Custards, Creams and Sauces 15. Ice Cream and Frozen Desserts 16. Healthful and Special-Needs Baking Part IV. Advanced Pastry Work 17. Tortes and Specialty Cakes 18. Petits Fours and Confections 19. Restaurant and Plated Desserts 20. Chocolate and Sugar Work Appendix I. Measurement and Conversion Charts Appendix II. Fresh Fruit Availability Chart Appendix III. Volume Formulas Appendix IV. Templates Bibliography Recipe Index Subject Index.
• Edition: Third edition Pearson new international edition
• Publisher Details: Harlow, Essex : Pearson
• Publication Date: 2014
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 641.8/15; Baking; Pastry; Cuisson au four; Pâtisserie; Baking; Pastry
• Languages: English
• ISBNs: 9781292033570; 1292033576
• Related ISBNs: 9781292020082
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.