Description

Features

 New to this Edition:

New! i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Baking, 2nd edition.  This renewable on-line subscription makes this a tool that students will use throughout their career.

Designed to enhance and simplify the culinary education experience i-cook was created by a team of culinary, foodservice management and interactive technology experts, and in collaboration with The Culinary Institute of America.  Features include:

·        Recipe Library allows you to search for recipes from the entire On-Baking, 2e database.  

·       Recipe Builder is the tool to add or edit recipe content into culinary or foodservice formats. 

·       Project Builder is a collaboration tool to create, format, and edit menus, recipe collections and other projects by easily adding recipes from the Library.

·       Ingredient Builder provides a list of all ingredients from the USDA database PLUS users can add name, description and nutritional information for any additional ingredients.

·       Shopping Lists can be created for one or more recipes.

·       Nutritional Calculations.  Insert nutrition information from the USDA database of over 6000 ingredients

For more information about i-COOK. 

i-COOK Student Access Registration 

FREE 14 day Trial!

New! Expanded Chapter 3, Principles of the Bakeshop–appears in this edition.

·        Includes more baking science, mixing principles, heat, oven and flavor science.

·        Provides a foundation and background on which students can build their knowledge and offers a more in-depth study of baking science.

New! More advanced decorating and confectionery techniques added–and coverage of plated and restaurant desserts expanded.

·        Covers more advanced skills that are in demand by that segment of the trade.

New! 50 New Recipes–address the needs of the baking program audience and add greater variety.

·        Offers additional competency-based recipes.

·        Includes more of an emphasis on bakery café and ethnic styles and more ethnic recipes from Latin America, Asia and regions across the U.S.

New! Recipe Testing Program–includes 120 in-chapter recipes that have been tested by culinary schools across the country.

·        Ensures recipes are of the highest quality and accuracy.

New! 285 Photos have been added–and show the true representation of baked goods, pastries and even contemporary plated desserts.

·        Shows more detail and more of an assortment of items than in competing books.

·        Illustrates more troubleshooting techniques such as improperly baked bread vs. properly baked bread, etc.

New! Mise en Place for all chapter recipes–are included as well as doneness sidebars and troubleshooting charts.

·        Reinforces the steps students need to take when starting to bake.

Features:

Offers the most complete coverage of baking and pastry fundamentals–and emphasizes baking principles over recipes.

·        Establishes a base in baking science that can be used throughout one’s culinary career/studies.

·        Teaches core techniques and specific skills necessary to prepare a recipe.

Includes over 620 tested and proven recipes and formulas–for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products.

·        Offers plentiful recipes that address a range of levels, items and styles.

·        Includes recipes that address bakery café and American style cookies, pies and muffins as well as more European and restaurant dessert concepts.

Presents a recipe following each procedure or methodology–throughout the book.  

·        Provides immediate practice to support a recently learned baking technique.

Offers over 700 color photographs and line drawings–that illustrate preparation techniques, presentations, ingredients and equipment.

·        Provides students with fundamental building blocks to ensure proper product identification and fabrication of successful recipes.

·        Uses lavish illustrations to bring techniques and presentation concepts into full view for the student.

Devotes separate chapters to Mise en Place and special-needs baking–see Ch. 5 and Ch. 17.

·        Reinforces why this book is considered the most comprehensive on the market.

Contains essays and formulas–from more than 40 working chefs, bakers and food writers.

·        Allows reader to benefit from the combined expertise of these professionals.

Offers a wealth of student-friendly pedagogy–including chapter objectives, running glossary, historical background boxes, topical sidebar boxes, food safety alerts, key terms, discussion questions, activities and chapter quiz.

·        Helps students better understand the information presented in the text.

Includes the most comprehensive supplement package in the market–PowerPoints, Computerized Test Bank, Instructor's Manual, Student Study Guide, iCook, Companion Website (www.prenhall.com/labensky) and video.

·        Aids instructors in administering the course and students comprehension.

Math for Bakers DVD (automatically packaged with each new Labensky: On Baking, 2e text)

Math is every where in the Bake shop and the understanding of key mathematical concepts an important ingredient to a baker’s success. Math for Bakers DVD, reviews important topics such as weights & measures, yield calculations, scaling formulas and baker’s percentage conversion factor

Contents: Introduction to Math in the Bake Shop, Weight, Volume & Count, U.S. system and Metric System, Baker’s Percentage, and 1-2-3 Formula

New To This Edition

New! Expanded Chapter 3, Principles of the Bakeshop–appears in this edition.

·        Includes more baking science, mixing principles, heat, oven and flavor science.

·        Provides a foundation and background on which students can build their knowledge and offers a more in-depth study of baking science.

New! More advanced decorating and confectionery techniques added–and coverage of plated and restaurant desserts expanded.

·        Covers more advanced skills that are in demand by that segment of the trade.

New! 50 New Recipes–address the needs of the baking program audience and add greater variety.

- Offers additional competency-based recipes.

- Includes more of an emphasis on bakery café and ethnic styles and more ethnic recipes from Latin America, Asia and regions across the U.S.

New! 285 Photos have been added–and show the true representation of baked goods, pastries and even contemporary plated desserts.

·        Shows more detail and more of an assortment of items than in competing books.

·        Illustrates more troubleshooting techniques such as improperly baked bread vs. properly baked bread, etc.

New! Mise en Place for all chapter recipes–are included as well as doneness sidebars and troubleshooting charts.

·        Reinforces the steps students need to take when starting to bake.

Table of Contents

Table of Contents

Chapter 1         Professionalism                                    

Chapter 2         Tools and Equipment    for the Bakeshop         

Chapter 3         Principles of Baking                                         

Chapter 4         Bakeshop Ingredients                                      

Chapter 5         Mise en Place                                                  

Chapter 6         Quick Breads                                                  

Chapter 7         Yeast Breads                                                   

Chapter 8         Enriched Yeast Doughs                        

Chapter 9         Laminated Doughs                                           

Chapter 10       Cookies and Brownies                         

Chapter 11       Pies and Tarts                                                  

Chapter 12       Pastry Elements                                               

Chapter 13       Cakes and Icings                                             

Chapter 14       Custards, Creams and Sauces                          

Chapter 15       Tortes                                                             

Chapter 16       Ice Cream and Frozen Desserts                       

Chapter 17       Healthful and Special-Needs Baking                

Chapter 18       Petits Fours                                                     

Chapter 19       Restaurant and Plated Desserts            

Chapter 20       Chocolate and Decorative Work                      

APPENDIX I     MEASUREMENT AND CONVERSION CHARTS

APPENDIX II    HIGH-ALTITUDE BAKING

APPENDIX III  FRESH FRUIT AVAILABILITY CHART

APPENDIX IV   VOLUME FORMULAS

APPENDIX V    TEMPLATES

APPENDIX VI   PROFESSIONAL ORGANIZATIONS

Glossary

Bibliography

Recipe Index

Subject Index

Courses

Introduction to Baking  (Culinary Arts)

Previous Edition(s)

• On Baking: A Textbook of Baking and Pastry Fundamentals
  Labensky, Tenbergen, Van Damme, Martel & Sierra
  ©2005  |  Prentice Hall  |  Cloth Bound w/CD-ROM; 736 pp  |  Instock
  ISBN-10: 0135336473  |  ISBN-13: 9780135336472
  Suggested retail price: $126.00  Net price: $94.50  (What's this?)Brief Description  | 

  

  For courses in Introduction to Baking and Baking and Pastry Fundamentals.

  Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.

  More Info
  

Next Edition(s)

• On Baking, 3/E
  Labensky, Martel & Van Damme
  ©2013  |  Prentice Hall  |  Cloth; 864 pp  |  Instock
  ISBN-10: 0132374560  |  ISBN-13: 9780132374569
  Suggested retail price: $121.00  Buy from myPearsonStoreNet price: $90.75  (What's this?)Brief Description  | 

  

  For courses in baking and the pastry arts.

   

  On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

   

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Product Tours

Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0138130930  |  ISBN-13: 9780138130930
This online resource is available at no cost at http://www.prenhall.com/labensky.
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Pearson Kitchen Manager (Lite)
Labensky, Martel, Labensky, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Estimated Availability : 12/31/2011
ISBN-10: 013302749X  |  ISBN-13: 9780133027495
This online resource is available at no cost at http://www.myculinarylab.com.
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Pearson Kitchen Manager -- Instant Access, 5/E
Labensky, Martel, Van Damme, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0132815079  |  ISBN-13: 9780132815079
Online purchase price: $40.00More Info

Sampler Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals
Martel
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 013504653X  |  ISBN-13: 9780135046531
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iCook Access Code Card for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Access Code Card  |  Instock
ISBN-10: 0135151201  |  ISBN-13: 9780135151204
Suggested retail price:  $38.00    Buy from myPearsonStoreNet price: $28.50  (What's this?)More Info

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Instructor's Manual (Download only) for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0135153840  |  ISBN-13: 9780135153840

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PowerPoint Presentation (Download only) for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Martel
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0135066581  |  ISBN-13: 9780135066584

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TestGen® Computerized Test Bank for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0135153832  |  ISBN-13: 9780135153833
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Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0138130930  |  ISBN-13: 9780138130930
This online resource is available at no cost at http://www.prenhall.com/labensky.
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Marketing Chapter for On Baking: A Textbook of Baking and Pastry Fundamentals
Labensky
©2009  |  Prentice Hall  |  Paper; 132 pp  |  Out of Stock
ISBN-10: 0135042895  |  ISBN-13: 9780135042892
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Pearson Kitchen Manager (Lite)
Labensky, Martel, Labensky, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Estimated Availability : 12/31/2011
ISBN-10: 013302749X  |  ISBN-13: 9780133027495
This online resource is available at no cost at http://www.myculinarylab.com.
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Pearson Kitchen Manager -- Instant Access, 5/E
Labensky, Martel, Van Damme, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0132815079  |  ISBN-13: 9780132815079
Online purchase price: $40.00More Info

Pearson Kitchen Manager -- Instructor's Access Code
American, Leonard, Carlos, Schmidt & Pearson
©2012  |  Prentice Hall  |  Digital Access Code  |  Estimated Availability : 11/15/2011
ISBN-10: 0132816202  |  ISBN-13: 9780132816205
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Sampler Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals
Martel
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 013504653X  |  ISBN-13: 9780135046531
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iCook Access Code Card for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Access Code Card  |  Instock
ISBN-10: 0135151201  |  ISBN-13: 9780135151204
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Pearson Kitchen Manager -- Access Code Card, 5/E
Labensky, Martel, Van Damme, Hause & Pearson
©2011  |  Prentice Hall  |  Access Code Card  |  Instock
ISBN-10: 0132815095  |  ISBN-13: 9780132815093
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Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0138130930  |  ISBN-13: 9780138130930
This online resource is available at no cost at http://www.prenhall.com/labensky.
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Pearson Kitchen Manager (Lite)
Labensky, Martel, Labensky, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Estimated Availability : 12/31/2011
ISBN-10: 013302749X  |  ISBN-13: 9780133027495
This online resource is available at no cost at http://www.myculinarylab.com.
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Pearson Kitchen Manager -- Instant Access, 5/E
Labensky, Martel, Van Damme, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0132815079  |  ISBN-13: 9780132815079
Online purchase price: $40.00More Info

Sampler Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals
Martel
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 013504653X  |  ISBN-13: 9780135046531
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Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Paper; 240 pp  |  Instock
ISBN-10: 0132357755  |  ISBN-13: 9780132357753
Suggested retail price:  $29.00    Buy from myPearsonStoreNet price: $21.75  (What's this?)More Info

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
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Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0138130930  |  ISBN-13: 9780138130930
This online resource is available at no cost at http://www.prenhall.com/labensky.
More Info

Pearson Kitchen Manager (Lite)
Labensky, Martel, Labensky, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Estimated Availability : 12/31/2011
ISBN-10: 013302749X  |  ISBN-13: 9780133027495
This online resource is available at no cost at http://www.myculinarylab.com.
More Info

Pearson Kitchen Manager -- Instant Access, 5/E
Labensky, Martel, Van Damme, Hause & Pearson
©2011  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0132815079  |  ISBN-13: 9780132815079
Online purchase price: $40.00More Info

Sampler Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals
Martel
©2009  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 013504653X  |  ISBN-13: 9780135046531
This online resource is available at no cost.
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iCook Access Code Card for On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Labensky
©2009  |  Prentice Hall  |  Access Code Card  |  Instock
ISBN-10: 0135151201  |  ISBN-13: 9780135151204
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• On Baking: A Textbook of Baking and Pastry Fundamentals, CourseSmart eTextbook, 2/E
  Labensky, Van Damme & Martel
  ©2009  |  Prentice Hall  |  Electronic Book; 848 pp  |  Available
  ISBN-10: 0135006228  |  ISBN-13: 9780135006221
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• Pearson Custom Library: Hospitality & Culinary Arts
  Pearson
  ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
  ISBN-10: 013510310X  |  ISBN-13: 9780135103104
  This online resource is available at no cost at http://www.pearsoncustom.com/custom-library/pearson-custom-hospitality-and-culinary-arts.
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  With Pearson Custom Library: Hospitality and Culinary Arts you can create the perfect textbook to reflect the way you teach your course!

  
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• Pearson Custom Library: Hospitality and Culinary Arts

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