On Baking: A Textbook of Baking and Pastry Fundamentals - Brossura

Labensky, Sarah R.; Martel, Priscilla; Van Damme, Eddy

Brossura

ISBN 10: 013388693X ISBN 13: 9780133886931

Casa editrice: Pearson College Div, 2015

Riassunto

This is the Study Guide for On Baking (Update).

 

Help readers understand the how and why of successful baking

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.

Dettagli dell'edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 013388693X
• ISBN 13: 9780133886931
• Rilegatura: Copertina flessibile
• Numero di pagine: 229
• Contatto del produttore: non disponibile
• Persona responsabile: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italia