Tekijä: The American Culinary Federation; Edward Leonard; Brenda Carlos; Tina Powers Kustantaja: Pearson Education (US) (2012) Saatavuus: | Arvioimme, että tuote lähetetään meiltä noin 1-3 viikossa
Tekijä: . The American Culinary Federation; Jerald W. Chesser; Sandy Kapoor; Priscilla A. Martel; Arno Schmidt Kustantaja: (2009) Saatavuus: Loppuunmyyty.
Sivumäärä: 624 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 2006, 10.07.2006 (lisätietoa) Kieli: Englanti
For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.
Drawing on the authors’ expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how these factors impact all quality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.
Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
