On Baking: A Textbook of Baking and Pastry Fundamentals [Hardcover]

Sarah R. Labensky (Author), Klaus G. Tenbergen (Author), Eddy Van Damme (Author), Priscilla R. Martel (Author), Software Sierra (Author)

Book Description

Publication Date: April 10, 2004 | ISBN-10: 0135336473 | ISBN-13: 978-0135336472

Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts.  It contains over 615 recipes/formulas and 700 photographs and line drawings.   For Chefs, Bakers, Restaurant Managers and others in the food service industry.

Editorial Reviews

From the Back Cover

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

FEATURES

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of ValuSoft^® MasterCook software, which includes all of the recipes in the book.

About the Author

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

See all Editorial Reviews

Product Details

• Hardcover: 736 pages
• Publisher: Prentice Hall (April 10, 2004)
• Language: English
• ISBN-10: 0135336473
• ISBN-13: 978-0135336472
• Product Dimensions: 11.1 x 8.6 x 1.4 inches
• Shipping Weight: 4.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
• Amazon Best Sellers Rank: #490,172 in Books (See Top 100 in Books)
  • #99 in Books > Cookbooks, Food & Wine > Baking > Pastry

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Customer Reviews

Most Helpful Customer Reviews

28 of 28 people found the following review helpful:

5.0 out of 5 stars A fine book reference from a fine Pastry Chef!!, September 15, 2004

By 

A. Rivera "Alain" (Texas) - See all my reviews
(REAL NAME)   

This review is from: On Baking: A Textbook of Baking and Pastry Fundamentals (Hardcover)

I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.

If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.

*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?

17 of 17 people found the following review helpful:

5.0 out of 5 stars Absolutely indespensible!, February 3, 2007

By 

Catherine Keith "Katatonic" (Sin City, NV) - See all my reviews
(REAL NAME)   

This review is from: On Baking: A Textbook of Baking and Pastry Fundamentals (Hardcover)

We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.

It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!

10 of 10 people found the following review helpful:

5.0 out of 5 stars On Baking by Eddy Van Damme is a MUST for every Chef & Cook!, July 29, 2004

By 

M. Buck "Maya Buck" (Houston, Texas) - See all my reviews
(REAL NAME)   

This review is from: On Baking: A Textbook of Baking and Pastry Fundamentals (Hardcover)

This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.

This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.

Maya Buck