On Baking: A Textbook of Baking and Pastry Fundamentals. Questo articolo non è disponibile.
Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software
Lingua: inglese
Editore: Pearson, 2004
- Rilegato
- Usato
Da: Zoom Books Company, Lynden, WA, U.S.A.Zoom Books Company
Venditore AbeBooks dal 19 dicembre 2022
Condizione: Usato - Molto buono
EUR 7,13
Descrizione dell’articolo da parte del venditore
Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
Codice articolo ZBV.0135336473.VG
- Titolo
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Autore
- Labensky, Sarah R.; Tenbergen, Klaus G.; Van Damme, Eddy; Martel, Priscilla A.; Sierra, Software
- Editore
- Pearson
- Anno di pubblicazione
- 2004
- Condizione
- very_good
- Rilegatura
- Rilegato
- Lingua
- inglese
- ISBN 10
- 0135336473
- ISBN 13
- 9780135336472
Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.
"Riassunto" può appartenere a un’altra edizione di questo titolo.
Informazioni sull’autore
Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals
Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College
Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue
Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
"Descrizione articolo" può appartenere a un’altra edizione di questo titolo.