On Baking A Textbook of Baking and Pastry Fundamentals 4th Edition Sarah R. Labensky

On Baking: A Textbook of Baking and Pastry Fundamentals 4th Edition by Sarah R. Labensky presents the how’s and why’s of baking. This award-winning traditional has prepared hundreds of college students for successful careers in the baking and pastry arts. It has been uniformly praised for its organization, clarity, and quality images.

The authors present core baking principles and fundamental skills for producing a wide variety of baked goods and confections. They also address tools for the bakeshop, including safety and professionalism tips. More than 800 recipes for all skill levels demonstrate baking principles and procedures. Step-by-step color photos detail techniques for forming bread dough, shaping cookies, and tempering chocolate.

The 4th Edition is aligned with ACF baking and pastry standards, with a new chapter dedicated to healthy baking and dessert plating.

1. Professionalism and Food Safety
2. Tools and Equipment for the Bakeshop
3. Bakeshop Ingredients
4. Mise en Place
5. Principles of Baking
6. Quick Breads
7. Basic Yeast Breads
8. Preferments and Natural Starters
9. Enriched Yeast Breads
10. Laminated Doughs
11. Cookies and Brownies
12. Pies and Tarts
13. Pastry and Dessert Ingredients
14. Cakes
15. Icings and Cake Assembly
16. Custards, Creams, and Sauces
17. Ice Creams and Frozen Desserts
18. Healthy Baking and Special Diets
19. Tortes and Entremets
20. Petits Fours
21. Chocolate
22. Plated Desserts
23. Sugar Work and Confections