On baking : a textbook of baking and pastry fundamentals - Labensky, Sarah R.; Martel, Priscilla;Eddy Van Damme (Upper Saddle River, New Jersey : Pearson Education, 2009)
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
Includes bibliographical references.
Keywords: BAKING