On Baking: A Textbook of Baking and Pastry Fundamentals (3e) : 9780133886757

On Baking: A Textbook of Baking and Pastry Fundamentals (3e)

 
Edition
 
3
ISBN
 
9780133886757
ISBN 10
 
0133886751
Published
 
06/01/2015
Published by
 
Pearson Higher Ed USA
Pages
 
864
Format
 
Out of stock
 
Title type
Book
$199.99
 
 
Title type
 
$60.00
 
 
Description

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker

 

Help readers understand the how and why of successful baking

On Baking, 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.

 

More than 230 new full-colour photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.

 

Table of contents
  • Preface
  • Recipes
  • 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. Artisan and 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
  • Glossary
  • Bibliography
  • Recipe Index
  • Subject Index
  • Photo Credits
New to this edition

On Baking gives readers the tools to understand the how and why behind successful baking

  • Provide a strong cultural and historical context for students to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context. New headings throughout the book discuss the origins of specific products to enhance students’ understanding of how to best prepare an item. ¿(Ex. Chapter 8, Enriched Breads; Chapter 16, Healthy and Special-Needs Baking)
  • Give students practical skills for diagnosing and correcting problems. To clarify the how and why behind successful baking, troubleshooting content is presented via photographs and tables. Additional troubleshooting content is included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste and pastry cream. (Ex. Chapter 9, Puff Pastry; Chapter 12, Éclair Paste and Meringue; Chapter 13, Good and Bad Genoise; Chapter 14, Custards)
  • Reinforce the scientific aspects of baking. Throughout the text, Function of Ingredients sidebars help students learn the effects of a particular ingredient. Additional content has been added throughout the text to stress the science that students need to understand baking. (Ex. Chapter 7, Enzymes; Chapter 4, Bakeshop Ingredients)

Help students learn more efficiently and effectively
Proven pedagogical features include chapter learning objectives, concise introductions, and definitions in margin notes.

  • Help students visualize unfamiliar techniques and more effectively organize kitchen activities. Step-by-step color photographs detail stages in the preparation of ingredients and dishes–including finished dishes–to show exactly how dishes are prepared and served. New step-by-step photographs emphasize stages in making key products such as flaky biscuits, piecrust and meringue. (Ex. Chapter 6, Biscuits; Chapter 11, Flaky vs. Mealy Pie Dough)

Equip readers with the knowledge and skills to execute successful recipes

  • Ensure that students are prepared to use the latest techniques and recipes, and anticipate the latest trends. More than 40 new recipes and 200 new photographs reflect up-to-the-minute trends in bakeries and foodserviceincluding new photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. (Ex. Chapter 15, Chocolate Gelato; Chapter 16, Vegan Maple Cashew Ice Cream, Chapter 19)
  • Enable students to succeed in a wider variety of culinary roles and environments, and advance more rapidly. Coverage of the construction of tiered specialty cakes has been expanded to include new photographs of celebration cakes from professional cake decorators. (Ex. Chapter 17, Tortes and Specialty Cakes)¿¿¿¿¿¿¿¿¿¿ ¿¿¿¿¿¿¿¿¿¿

Also available with MyCulinaryLab®
This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content.

  • Culinary Math Problem-Sets. ¿Applying math concepts in baking can be challenging and create anxiety for students–they often need additional support and practice to gain confidence and master these skills. MyCulinaryLab for On Baking, Third Edition, Update provides math problem-sets with step-by-step remediation that instructors can assign as homework providing students with math practice in the context of baking. Topics covered in these problem-sets include measurement conversions, metric conversions, formula conversions, baker's percentages, and yield percentages.
Features & benefits

On Baking gives readers the tools to understand the how and why behind successful baking

  • Teach students both the how and the why of preparing modern baked goods, pastries, and confections. To build a strong foundation based on sound fundamental techniques, the book starts with general procedures, highlights key principles and skills, and then presents specific applications and sample recipes.
  • UPDATED: Provide a strong cultural and historical context for students to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context. New headings throughout the book discuss the origins of specific products to enhance students’ understanding of how to best prepare an item. ¿(Ex. Chapter 8, Enriched Breads; Chapter 16, Healthy and Special-Needs Baking)
  • UPDATED: Give students practical skills for diagnosing and correcting problems. To clarify the how and why behind successful baking, troubleshooting content is presented via photographs and tables. Additional troubleshooting content is included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste and pastry cream. (Ex. Chapter 9, Puff Pastry; Chapter 12, Éclair Paste and Meringue; Chapter 13, Good and Bad Genoise; Chapter 14, Custards)
  • UPDATED: Reinforce the scientific aspects of baking. Throughout the text, Function of Ingredients sidebars help students learn the effects of a particular ingredient. Additional content has been added throughout the text to stress the science that students need to understand baking. (Ex. Chapter 7, Enzymes; Chapter 4, Bakeshop Ingredients)

Help students learn more efficiently and effectively
Proven pedagogical features include chapter learning objectives, concise introductions, and definitions in margin notes.

  • UPDATED: Help students visualise unfamiliar techniques and more effectively organise kitchen activities. Step-by-step color photographs detail stages in the preparation of ingredients and dishes–including finished dishes–to show exactly how dishes are prepared and served. New step-by-step photographs emphasise stages in making key products such as flaky biscuits, piecrust and meringue. (Ex. Chapter 6, Biscuits; Chapter 11, Flaky vs. Mealy Pie Dough)
  • Help students learn visually and intuitively, clearly representing the core preparations that are the foundation of good baking. To enable students to quickly identify and get comfortable with ingredients, tools, and equipment, the fresh, contemporary design features over 800 color photos of ingredients and detailed line drawings.
  • Guide students in ensuring food safety and proper sanitation. Safety Alerts remind students of safety concerns and encourage them to incorporate food safety and sanitation into their regular kitchen activities.
  • Promote discussion, critical thinking, and further exploration. End-of-chapter Questions for Discussion encourage students to integrate theory and technique and gain a deeper understanding; Web-based activities encourage further research beyond the textbook and classroom discussion.

Equip readers with the knowledge and skills to execute successful recipes

  • NEW: Ensure that students are prepared to use the latest techniques and recipes, and anticipate the latest trends. More than 40 new recipes and 200 new photographs reflect up-to-the-minute trends in bakeries and foodserviceincluding new photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. (Ex. Chapter 15, Chocolate Gelato; Chapter 16, Vegan Maple Cashew Ice Cream, Chapter 19)
  • Show students what to do before they start preparing a recipe. “Mise en Place” sidebars cover key techniques to perform in advance, such as preheating the oven, chopping nuts, or melting butter.
  • Provide accurate and delicious formulas, as well as variations. Hundreds of recipes provide delicious laboratory experiments for all skill levels, and offer variations showing how to modify recipes to create different flavor profiles or new dishes.
  • Give students the nutritional information they need to respond to concerns about healthy eating. All formulas include a nutritional analysis prepared by a registered dietitian, and the MyPlate icon identifies healthy formulas.
  • Enable students to work with all leading measurement systems. Ingredient quantities, temperatures, pan sizes, and other measurements are presented in both U.S. and metric; baker’s percentages for breads, cakes, and dough products are also presented.
  • Help students use flavors to bake more creatively, and to personalise their creations. Flavor sidebars show how flavoring ingredients may be used to change the character of a dessert preparation.
  • UPDATED: Enable students to succeed in a wider variety of culinary roles and environments, and advance more rapidly. Coverage of the construction of tiered specialty cakes has been expanded to include new photographs of celebration cakes from professional cake decorators. (Ex. Chapter 17, Tortes and Specialty Cakes)

 

Author biography

Chef Sarah Labensky
Currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College.  Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.  She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).

Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer.  She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.

She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.

Chef Eddy van Damme
Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNôtre and Cacao Barry before coming to the United States over 20 years ago.  Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!