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For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.
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On Baking: Pearson New International Edition
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Condizione: New. InhaltsverzeichnisPrefaceRecipes Glossary Part I. Professionalism and the Bakeshop1. Professionalism2. Tools and Equipment for the Bakeshop3. Principles of Baking4. Bakesh. Codice articolo 595554547
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On Baking
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Pearson Higher Education Jul 2013, 2013
ISBN 10: 1292020083
ISBN 13: 9781292020082
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. Neuware - For courses in baking and the pastry arts. Codice articolo 9781292020082
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On Baking (Paperback)
Editore:
Pearson Education Limited, Harlow, 2013
ISBN 10: 1292020083
ISBN 13: 9781292020082
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Da: AussieBookSeller, Truganina, VIC, Australia
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Paperback. Condizione: new. Paperback. For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9781292020082
Quantità: 1 disponibili
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On Baking (Paperback)
Editore:
Pearson Education Limited, Harlow, 2013
ISBN 10: 1292020083
ISBN 13: 9781292020082
Nuovo
Paperback
Da: Grand Eagle Retail, Mason, OH, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781292020082
Quantità: 1 disponibili