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.Table of Contents 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 Sauces14. 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.