000			01480nam a2200241Ia 4500
003			NULRC
005			20250520102803.0
008			250520s9999 xx 000 0 und d
020			_a9780132374569
040			_cNULRC
050			_aTX 763 .L33o 2013
100			_aLabensky, Sarah R. _eauthor
245		0	_aOn baking : _ba textbook of baking and pastry fundamentals / _cSarah R. Labensky, Priscilla A. Martel and Eddy Van Damme.
250			_aThird Edition
260			_aBoston, Massachusetts : _bPearson, _cc2013
300			_axxx, 827 pages : _billustrations ; _c28 cm.
365			_bUSD141.37
504			_aIncludes index.
505			_aPart I. Professionalism and the Bakeshop -- 1. Professionalism -- 2. Tools and Equipment for the Bakeshop -- 3. Principles of Baking -- 4. Bakeshop Ingredients -- 5. Mise En Place -- Part II. Breads -- 6. Quick Breads -- 7. Yeast Breads -- 8. Enriched Yeast Breads -- 9. Laminated Doughs - Part III. Desserts and Pastries -- 10. Cookies and Brownies -- 11. Pies and Tarts -- 12. Pastry and Dessert Components -- 13. Cakes and Icings -- 14. Custards, Creams and Sauces -- 15. Ice Cream and Frozen Desserts -- 16. Healthful and Special-Needs Baking -- Part IV. Advanced Pastry Work -- 17. Tortes and Specialty Cakes -- 18. Petits Fours and Confections -- 19. Restaurant and Plated Desserts -- 20. Chocolate and Sugar Work.
650			_aBAKING
700			_aMartel, Priscilla A.;Eddy Van Damme _eco-author;co-author
942			_2lcc _cBK
999			_c15330 _d15330