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

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    £177.87

    Includes FREE delivery

    Order before 4pm today for delivery by Fri 19 Jun 2026.

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

    Out of stock


      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

      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

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