On Baking

Un libro in lingua di Labensky Sarah R. (EDT) Van Damme Eddy (EDT) Martel Priscilla (EDT) Tenbergen Klaus (EDT) edito da Prentice Hall, 2004

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Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts.  It contains over 615 recipes/formulas and 700 photographs and line drawings.   For Chefs, Bakers, Restaurant Managers and others in the food service industry.

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