Description

Book Synopsis


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

On Baking

Product form

£177.78

Includes FREE delivery

Order before 4pm today for delivery by Tue 23 Dec 2025.

A Hardback by Sarah Labensky, Priscilla Martel, Eddy Van Damme


    View other formats and editions of On Baking by Sarah Labensky

    Publisher: Pearson Education (US)
    Publication Date: 10/02/2015
    ISBN13: 9780133886757, 978-0133886757
    ISBN10: 0133886751
    Also in:
    Technology, Engineering & Agriculture Hotel, hospitality and catering trades

    Description

    Book Synopsis


    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

    Recently viewed products

    © 2025 Book Curl

      • American Express
      • Apple Pay
      • Diners Club
      • Discover
      • Google Pay
      • Maestro
      • Mastercard
      • PayPal
      • Shop Pay
      • Union Pay
      • Visa

      Login

      Forgot your password?

      Don't have an account yet?
      Create account