READ^ePub On Baking A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky on Audible New Chapters
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Book Synopsis : On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. KEY TOPICS: Professionalism; Tools and Equipment for the Bakeshop; Principles of Baking; Bakeshop Ingredients; Mise En Place; Quick Breads; Artisan and Yeast Breads; Enriched Yeast Breads; Laminated Doughs; Cookies and Brownies; Pies and Tarts; Pastry and Dessert Components; Cakes and Icings; Custards, Creams and Sauces; Ice Cream and Frozen Desserts; Healthful and Special-Needs Baking; Tortes and Specialty Cakes; .
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