On Baking: A Textbook of Baking and Pastry Fundamentals
Sarah R. Labensky, Mississippi University for Women
Klaus G. Tenbergen, Knead-2-Know Consulting, Ltd.
Eddy VanDamme
Pricilla Martel, The Center for The Culinary Arts
Software Sierra

ISBN-10: 0135336473
ISBN-13: 9780135336472

Publisher: Prentice Hall
Copyright: 2005
Format: Cloth Bound w/CD-ROM; 736 pp
Published: 03/31/2004

Suggested retail price: $102.00
Not available for purchase at this time.

For courses in Introduction to Baking and Baking and Pastry Fundamentals.

Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.

  • 620 tested and proven recipes and formulas—For breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products.

    • Recipes are classic and contemporary which will allow students to learn the “basics” and more elaborate, challenging recipes.

  • A recipe—Follows every procedure or methodology immediately.

    • Provides immediate practice to support a recently learned baking technique.

  • 700 color photographs and line drawings—Illustrate step-by-step preparation techniques and presentations, and identify equipment and fresh ingredients.

    • Provides students with fundamental building blocks to ensure proper product identification and fabrication of successful recipes.

  • Most comprehensive supplement package in the market—PowerPoints, Computerized Test Bank, Instructor's Manual, Student Study Guide, Mastercook CD (recipe software), Companion Website (www.prenhall.com/labensky) and video.

    • Aids instructors in administering the course and students comprehension.

  • Unique chapters such as—Chapter 5: Mise En Place, and Chapter 18: Healthful and Special-Needs Baking.
  • Essays and formulas—From more than 40 working chefs, bakers and food writers.

    • Allows reader to benefit from the combined expertise of these professionals.

  • Wealth of student-friendly pedagogy—Chapter objectives, running glossary, historical background boxes, topical sidebar boxes, food safety alerts, key terms, discussion questions, activities and chapter quiz.

    • Helps students better understand the information presented in the text.



 1. Professionalism.


 2. Tools and Equipment for the Bakeshop.


 3. Principles of Baking.


 4. Bakeshop Ingredients.


 5. Mise en Place.


 6. Quick Breads.


 7. Yeast Breads.


 8. Enriched Yeast Doughs.


 9. Cookies and Brownies.


10. Pies and Tarts.


11. Pastry Doughs.


12. Laminated Doughs.


13. Syrups, Icings and Sauces.


14. Cakes and Torts.


15. Custards and Creams.


16. Ice Cream and Frozen Deserts.


17. Fruits.


18. Healthful and Special-Needs Baking.


19. Petits Fours.


20. Restaurant Desserts.


21. Chocolate and Decorative Work.


Appendix I. Measurements and Conversion Charts.


Appendix II. High Altitude Baking.


Appendix III. Fresh Fruit Availability Chart.


Appendix IV. Professional Organizations.


Bibliography and Recomended Readings.


Glosary.


General Index.

    For courses in Introduction to Baking and Pastry Arts or Intermediate Baking & Pastries.

     

    From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking–the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market–emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. Each new text is automatically packaged with; Math for Bakers DVD to help students review important topics such as weights & measures, yield calculations, scaling formulas and baker’s percentage conversion factor.

     

    New! i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Baking, 2nd edition.  i-COOK Student Access Registration , FREE 14 day Trial!

  • 0131579231On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
    Labensky, VanDamme & Martel
    © 2009 | Prentice Hall | Cloth; 848 pages | Instock
    ISBN-10: 0131579231 | ISBN-13: 9780131579231
    Brief Description | Buy from myPearsonStore

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

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

FEATURES
  • 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
  • Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
  • 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
  • 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
  • Each copy of this book includes a CD of ValuSoft® MasterCook software, which includes all of the recipes in the book.

View a Sample Chapter PDF:

  • Companion Website - Labensky
    LABENSKY
    © 2005 | Prentice Hall | On-line Supplement | Instock
    ISBN-10: 0131702459 | ISBN-13: 9780131702455
    URL: http://www.prenhall.com/labensky


  • Instructor's Manual
    Labensky
    © 2005 | Prentice Hall | Paper; 160 pages | Instock
    ISBN-10: 013049075X | ISBN-13: 9780130490759


  • Math for Bakers DVD
    Labensky
    © 2005 | Prentice Hall | DVD | Instock
    ISBN-10: 0131714783 | ISBN-13: 9780131714786


  • TestGen
    Labensky
    © 2005 | Prentice Hall | Software | Instock
    ISBN-10: 0131710877 | ISBN-13: 9780131710870

    TestGen
    Labensky
    © 2005 | Prentice Hall | Software | Instock
    ISBN-10: 0131710877 | ISBN-13: 9780131710870

    Please note: This testbank file must be used in conjunction with Pearson's TestGen application. Go to the TestGen website to download software, upgrade, and access "getting started" TestGen resources.

    Downloadable files:

    • TestGen Testbank file - PC (zip) (.3 MB | zip file | Type: Assessment)
      Compressed file contains testbank files produced in TestGen version 5.5.


    • TestGen Testbank file - MAC (sit) (.2 MB | sit file | Type: Assessment)
      Compressed file contains testbank files produced in TestGen version 5.5.


    Help downloading files

    View Downloadable Files

  • Video
    Labensky
    © 2005 | Prentice Hall | Video | Instock
    ISBN-10: 0130490741 | ISBN-13: 9780130490742


Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.



Copyright ©2008 Pearson Education. All rights reserved. Legal Notice | Privacy Policy | Permissions