On Baking (Update) Plus MyLab Culinary with Pearson eText -- Access Card Package
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On Baking (Update) Plus MyLab Culinary with Pearson eText -- Access Card Package

On Baking (Update) Plus MyLab Culinary with Pearson eText -- Access Card Package

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About the Book

NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker This package includes MyCulinaryLab® Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Personalize learning with MyCulinaryLab MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. 0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/e Package consists of: 0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals 0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update)

Table of Contents:
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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Product Details
  • ISBN-13: 9780134115252
  • Binding: SD
  • Language: English
  • Spine Width: 30 mm
  • Width: 240 mm
  • ISBN-10: 0134115252
  • Height: 280 mm
  • Returnable: N
  • Weight: 2220 gr


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