Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
On cooking : a textbook of culinary fundamentals / / Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
| On cooking : a textbook of culinary fundamentals / / Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause |
| Autore | Labensky Sarah R. |
| Edizione | [Fifth, Global edition.] |
| Pubbl/distr/stampa | Harlow, England : , : Pearson Education, Limited, , [2015] |
| Descrizione fisica | 1 online resource (1,225 pages) : color illustrations, photographs |
| Disciplina | 641.5 |
| Collana | Always Learning |
| Soggetto topico | Cooking |
| ISBN | 1-292-07227-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910154779403321 |
Labensky Sarah R.
|
||
| Harlow, England : , : Pearson Education, Limited, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Textbook of baking & pastry fundamentals / / Sarah R. Labensky, Pricilla A. Martel, Eddy Van Damme
| Textbook of baking & pastry fundamentals / / Sarah R. Labensky, Pricilla A. Martel, Eddy Van Damme |
| 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 |
| 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 |
|
Labensky Sarah R.
|
||
| Harlow, Essex : , : Pearson, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||