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On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd edition

Published by Pearson (March 2, 2015) © 2016

  • Sarah R. Labensky
  • Priscilla A. Martel
  • Eddy Van Damme Houston Community College
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Preface
Recipes

Part I. Professionalism and the Bakeshop
1. Professionalism
2. Tools and Equipment for the Bakeshop
3. Principles of Baking
4. Bakeshop Ingredients
5. Mise En Place

Part II. Breads
6. Quick Breads
7. Artisan and Yeast Breads
8. Enriched Yeast Breads
9. Laminated Doughs

Part III. Desserts and Pastries
10. Cookies and Brownies
11. Pies and Tarts
12. Pastry and Dessert Components
13. Cakes and Icings
14. Custards, Creams and Sauces
15. Ice Cream and Frozen Desserts
16. Healthful and Special-Needs Baking

Part IV. Advanced Pastry Work
17. Tortes and Specialty Cakes
18. Petits Fours and Confections
19. Restaurant and Plated Desserts
20. Chocolate and Sugar Work

Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Fruit Availability Chart
Appendix III. Volume Formulas
Appendix IV. Templates
Glossary
Bibliography
Recipe Index
Subject Index
Photo Credits

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