Baking Fundamentals by The American Culinary Federation
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| SKU | Unavailable |
| ISBN 13 | 9780131183513 |
| ISBN 10 | 0131183516 |
| Title | Baking Fundamentals |
| Author | The American Culinary Federation |
| Condition | Unavailable |
| Publisher | Pearson Education (US) |
| Year published | 2006-08-10 |
| Number of pages | 624 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |