Autore |
Labensky Sarah R.
|
Edizione | [Third, Pearson new international edition.] |
Pubbl/distr/stampa |
Harlow, Essex : , : Pearson, , [2014]
|
Descrizione fisica |
1 online resource (851 pages) : illustrations (some color)
|
Disciplina |
641.815
|
Collana |
Always Learning
|
Soggetto topico |
Baking
|
ISBN |
1-292-03357-6
|
Formato |
Materiale a stampa ![](img/format/mas.png) |
Livello bibliografico |
Monografia |
Lingua di pubblicazione |
eng
|
Nota di contenuto |
Cover -- Table of Contents -- 1. Glossary -- 2. Professionalism -- 3. Tools and Equipment for the Bakeshop -- 4. Principles of Baking -- 5. Bakeshop Ingredients -- 6. Mise En Place -- 7. Quick Breads -- 8. Enriched Yeast Breads -- 9. Artisan and Yeast Breads -- 10. Laminated Doughs -- 11. Cookies and Brownies -- 12. Pastry and Dessert Components -- 13. Pies and Tarts -- 14. Cakes and Icings -- 15. Custards, Creams and Sauces -- 16. Ice Cream and Frozen Desserts -- 17. Tortes and Specialty Cakes -- 18. Healthful and Special Needs Baking -- 19. Petits Fours and Confections -- 20. Restaurant and Plated Desserts -- 21. Chocolate and Sugar Work -- 22. Appendix: Measurement and Conversion Charts -- 23. Appendix: Fresh Fruit Availability Chart -- 24. Appendix: Templates -- 25. Bibliography -- Index.
|
Altri titoli varianti |
Textbook of baking and pastry fundamentals
|
Record Nr. | UNINA-9910150356003321 |