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On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Sarah R. Labensky, Mississippi University for Women
Eddy VanDamme
Pricilla Martel, The Center for The Culinary Arts

ISBN-10: 0131579231
ISBN-13: 9780131579231

Publisher: Prentice Hall
Copyright: 2009
Format: Cloth; 848 pp
Published: 06/30/2008

Suggested retail price: $94.67
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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. 

 New to this Edition:

 

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.  This renewable on-line subscription makes this a tool that students will use throughout their career.

 

Designed to enhance and simplify the culinary education experience i-cook was created by a team of culinary, foodservice management and interactive technology experts, and in collaboration with The Culinary Institute of America, i-COOK facilitates the process of creating, editing, and sharing, publishing and archiving recipe content.  Features include:

·        Recipe Library allows you to search for recipes from the entire On-Baking, 2e database.  

·       Recipe Builder is the tool to add or edit recipe content into culinary or foodservice formats. 

·       Project Builder is a collaboration tool to create, format, and edit menus, recipe collections and other projects by easily adding recipes from the Library.

·       Ingredient Builder provides a list of all ingredients from the USDA database PLUS users can add name, description and nutritional information for any additional ingredients.

·       Shopping Lists can be created for one or more recipes.

·       Nutritional Calculations.  Insert nutrition information from the USDA database of over 6000 ingredients

 

For more information about i-COOK. 

i-COOK Student Access Registration and product demo

 

New! Expanded Chapter 3, Principles of the Bakeshop–appears in this edition.

·        Includes more baking science, mixing principles, heat, oven and flavor science.

·        Provides a foundation and background on which students can build their knowledge and offers a more in-depth study of baking science.

 

New! More advanced decorating and confectionery techniques added–and coverage of plated and restaurant desserts expanded.

·        Covers more advanced skills that are in demand by that segment of the trade.

 

New! 50 New Recipes–address the needs of the baking program audience and add greater variety.

·        Offers additional competency-based recipes.

·        Includes more of an emphasis on bakery café and ethnic styles and more ethnic recipes from Latin America, Asia and regions across the U.S.

 

New! Recipe Testing Program–includes 120 in-chapter recipes that have been tested by culinary schools across the country.

·        Ensures recipes are of the highest quality and accuracy.

 

New! 285 Photos have been added–and show the true representation of baked goods, pastries and even contemporary plated desserts.

·        Shows more detail and more of an assortment of items than in competing books.

·        Illustrates more troubleshooting techniques such as improperly baked bread vs. properly baked bread, etc.

 

New! Mise en Place for all chapter recipes–are included as well as doneness sidebars and troubleshooting charts.

·        Reinforces the steps students need to take when starting to bake.

 

Features:

 

Offers the most complete coverage of baking and pastry fundamentals–and emphasizes baking principles over recipes.

·        Establishes a base in baking science that can be used throughout one’s culinary career/studies.

·        Teaches core techniques and specific skills necessary to prepare a recipe.

 

Includes over 620 tested and proven recipes and formulas–for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products.

·        Offers plentiful recipes that address a range of levels, items and styles.

·        Includes recipes that address bakery café and American style cookies, pies and muffins as well as more European and restaurant dessert concepts.

 

Presents a recipe following each procedure or methodology–throughout the book.  

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

 

Offers over 700 color photographs and line drawings–that illustrate preparation techniques, presentations, ingredients and equipment.

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

·        Uses lavish illustrations to bring techniques and presentation concepts into full view for the student.

 

Devotes separate chapters to Mise en Place and special-needs baking–see Ch. 5 and Ch. 17.

·        Reinforces why this book is considered the most comprehensive on the market.

 

Contains essays and formulas–from more than 40 working chefs, bakers and food writers.

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

 

Offers a wealth of student-friendly pedagogy–including 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.

 

Includes the most comprehensive supplement package in the market–PowerPoints, Computerized Test Bank, Instructor's Manual, Student Study Guide, iCook, Companion Website (www.prenhall.com/labensky) and video.

·        Aids instructors in administering the course and students comprehension.

 

Math for Bakers DVD (automatically packaged with each new Labensky: On Baking, 2e text)

 

Math is every where in the Bake shop and the understanding of key mathematical concepts an important ingredient to a baker’s success. Math for Bakers DVD, reviews important topics such as weights & measures, yield calculations, scaling formulas and baker’s percentage conversion factor

 

Contents: Introduction to Math in the Bake Shop, Weight, Volume & Count, U.S. system and Metric System, Baker’s Percentage, and 1-2-3 Formula

 

New to this Edition:

 

New! Expanded Chapter 3, Principles of the Bakeshop–appears in this edition.

·        Includes more baking science, mixing principles, heat, oven and flavor science.

·        Provides a foundation and background on which students can build their knowledge and offers a more in-depth study of baking science.

 

New! More advanced decorating and confectionery techniques added–and coverage of plated and restaurant desserts expanded.

·        Covers more advanced skills that are in demand by that segment of the trade.

 

New! 50 New Recipes–address the needs of the baking program audience and add greater variety.

- Offers additional competency-based recipes.

- Includes more of an emphasis on bakery café and ethnic styles and more ethnic recipes from Latin America, Asia and regions across the U.S.

 

New! Recipe Testing Program–Over 50 schools participated in the On Baking Test Kitchen Program where hundreds of formulas were tested in school kitchens across the country to ensure that absolute highest standards of accuracy, clarity and consistency were met.  

 

New! 285 Photos have been added–and show the true representation of baked goods, pastries and even contemporary plated desserts.

·        Shows more detail and more of an assortment of items than in competing books.

·        Illustrates more troubleshooting techniques such as improperly baked bread vs. properly baked bread, etc.

 

New! Mise en Place for all chapter recipes–are included as well as doneness sidebars and troubleshooting charts.

·        Reinforces the steps students need to take when starting to bake.

Table of Contents

 

1.      Professionalism

2.      Tools and Equipment

3.      Principles of the Bakeshop

4.      Bakeshop Ingredients

5.      Mise en Place

6.      Quick Breads

7.      Yeast Breads

8.      Enriched Yeast Dough

9.      Laminated Doughs

10.    Cookies and Brownies

11.    Pies and Tarts

12.    Pastry Elements

13.    Cakes and Icing

14.    Creams and Custards

15.    Tortes

16.     Ice Cream and Frozen Desserts

17.    Healthful and Baking for Special Diets

18.    Petit Fours

19.    Plated and Restaurant Desserts

20.    Chocolate and Decorative Work

21.    Decorative Work

 

APPENDIX I     VOLUME FORMULAS

APPENDIX II   MEASUREMENT AND CONVERSION CHARTS

APPENDIX III HIGH ALTITUDE AND SEASONAL BAKING

APPENDIX IV FRESH FRUIT AVAILABILITY CHART

APPENDIX V  PROFESSIONAL ORGANIZATIONS

 

BIBLIOGRAPHY

GLOSSARY

GENERAL INDEX

 

    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.

  • 0135336473On Baking: A Textbook of Baking and Pastry Fundamentals
    Labensky, Tenbergen, VanDamme, Martel & Sierra
    © 2005 | Prentice Hall | Cloth Bound w/CD-ROM; 736 pages | Instock
    ISBN-10: 0135336473 | ISBN-13: 9780135336472
    Brief Description

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