Average customer rating:
- A good source for baking
- Absolutely indespensible!
- A fine book reference from a fine Pastry Chef!!
- On Baking by Eddy Van Damme is a MUST for every Chef & Cook!
|
On Baking: A Textbook of Baking and Pastry Fundamentals
Sarah R. Labensky ,
Priscilla Martel , and
Eddy Van Damme
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover
 Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Canning & Preserving
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
General
| Arts & Photography
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Arts & Photography
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
-
Food and Beverage Cost Control
-
How Baking Works: Exploring the Fundamentals of Baking Science
-
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
-
Nutrition for Foodservice and Culinary Professionals
ASIN: 0135336473 |
Customer Reviews:
A good source for baking.......2007-05-13
I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".
I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.
Absolutely indespensible!.......2007-02-04
We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.
It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!
A fine book reference from a fine Pastry Chef!!.......2004-09-16
I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.
*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!.......2004-07-30
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck
Customer Reviews:
Shrink wrap does not mean new........2007-09-10
I ordered a new book and according to the specs from the publisher it should have come with a dvd-rom. My did not. But, the seller of this book did not say there was a dvd-rom but they did say it was new. I think it was far to assume the dvd-rom was included. I was offered a refund less shipping and handling and less the restocking fee but I needed the dvd-rom. So, I was left with no option but to buy it from the campus book store at full price (new and not shrink wrapped)and sold the book to a classmate for more than the intended refund from the seller. The seller did not reply to my emails requesting information about the missing dvd-rom but quickly responded to the bad feedback. This could have been resolved before it got to the "negative feedback stage". What a nightmare!
Beyond a Cookbook.......2007-05-29
This is much more than a cook book. This is the main text for several of my son's culinary classes. After looking through it and with my enjoyment in the kitchen; I just knew I had to have it. You'll learn techniques, history, trouble shooting, as well as hundreds of receipts. The perfect gift for the person "who has everything" or loves to get crazy in the kitchen.
Excellent, if pricy, resource........2007-05-16
"On Cooking" is an excelent resource for home cooks and professionals. The book didn't come with the DVD "package" that was offered at my college bookstore, but that can be ordered directly from Pearson Educational for an extra charge. I like the way culinary history is integrated within the chapters, along with explanation of techniques and receipes by recognized authorities in professional cooking. The techinique illustrations are quite good.
This will be used over and over again.......2007-05-13
I bought this for my first class in Culinary Arts and couldn't believe how wonderful it was for recipes, references, etc. When it arrived, my husband and I sat out on the back porch with a glass of wine and just poured over the pages, oooing and aaahing. We were in heaven.
Now that I'm in my second year of classes, I still refer to my first book and it already has the tell tale signs of a very well used book - sticky pages, smudges and the sort.
I would recommend this to anybody, not just knowledgeable cooks. In fact, my mother-in-law wants one for Christmas and I'm going to buy it for her.
If you are looking for the basics.......2007-04-05
This is a wealth of information for someone looking for a broad foundation. Was used in my first lab class at the Art Institute.
Book Description
Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef.
Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.
Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.
Customer Reviews:
Excellent Textbook.......2007-04-05
This is the Textbook I chose for my students. I just can say it's excellent!
Book Description
Accessible coverage of the science of baking
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
Customer Reviews:
Baking.......2007-08-29
This book is great. We use it in my culinary arts course in college.
Very useful and clear work.......2004-11-25
Like most young people who bake today at home, I did not grow up learning from my mother or grandmother what happened when I added more flour or orange juice to a cake recipe. Without this knowledge, changes to recipes produce difficult-to-predict results. Though Ms. Figoni writes more for the professional pastry chef, her clear explanations of the chemistry of baking should enlighten the home baker as well.
I have used this book recently as I have tried to modify my American recipes while living in France. Before coming to France, I always followed my recipes exactly with pleasing results, but that is impossible in a different country, as various products are not always available. While for my regular cooking, this has rarely proved to be a problem, in pastries and breads, there is a complicated chemistry (particularly with products that rise) which can simply fail. Ms. Figoni's book has proven to be extremely useful in trying to deal with differently milled flour, finding baking powder (knowing the chemical composition helped), and understanding substitutions of ingredients. More importantly, reading the book has given me a more profound understanding of baking, allowing me to improve recipes systematically rather than rather at random.
Easy text book style reading.......2004-10-07
This book is more like a text book with the questions at the end of each chapter and experiments to try. I got this book to actually learn from it and try and avoid the high cost of culinary school. I read each chapter, answered the questions and did the experiments. The book is a great way to go if you really want to learn about what goes into baking great tasting breads and pastries.
A "must" for everyone who bakes!!!!.......2003-12-27
Truly a scientific vision on everything that you ever need to know about baking. The information covered in each chapter are essential knowledge for everyone, whether an experienced bake or someone who is just getting started. I have been baking for many years, but after reading this book, everything seems to make a lot more sense to me. I highly recommend this book to anyone who is interested in baking whether professionally or just for fun.....
Average customer rating:
- a must-have
- Good Resource for Baking
- Gift for a pastry chef.
- The Best There Is!
- Not Bad
|
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Bo Friberg
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Pastry
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
All Amazon Upgrade
| Amazon Upgrade
| Stores
| Books
Cooking, Food & Wine
| Amazon Upgrade
| Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
The Advanced Professional Pastry Chef
-
Baking and Pastry: Mastering the Art and Craft
-
Professional Baking
-
The Secrets of Baking: Simple Techniques for Sophisticated Desserts
-
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
ASIN: 0471359254 |
Book Description
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
Customer Reviews:
a must-have.......2007-10-20
I like this book. For the way it's written, for the way it teaches the fundamentals of pastry, for the recipes. I think that everyone who wants to become a professional pastry chef has to buy this bible.
Good Resource for Baking.......2007-10-01
This book is a requirement for my pastry class at the American River College in Sacramento, CA.
The instructions and recipes are easy to follow. The book has great diagrams for different techniques.
Gift for a pastry chef........2007-08-29
My friend is a pastry chef and has been wanting this book; I got it for her as a birthday present. She has used it on a regular basis and loves it. I looked through it as well. It is not for the faint-of-heart (those trepidacious aboput baking). Itis very thourough in its explanations and descriptions.
The Best There Is!.......2007-07-25
Chef Bo was a terrific teacher, and that carries through to this book. It is, hands down, the best book on the topic of baking that there is. Someone else recommended that you get a scale too -- I heartily second that! This is not a book for the volumetrically focused. It is, however, a fantastic book for the professional or the devoted amateur.
Not Bad.......2007-06-02
This book is packed with USABLE information on a great range of subjects. My only complaint is that all recipies are in cups, tablespoons, etc.. Bakers' percentages are what a real baker needs (which is covered in the book). I own a bakery and would laugh at someone measuring with cups and teaspoons in a professional setting. If I want to use a recipe from the book I have to go back and figure out all of the percentages. Lots of great info though.
Book Description
Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. 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.
Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs.
Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.
Book Description
This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety.
A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more.
Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
Customer Reviews:
The science of food explained!.......2003-08-28
I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!
Average customer rating:
|
Food Colloids: Fundamentals of Formulation (Special Publication (Royal Society of Chemistry (Great Britain)))
Manufacturer: Royal Society of Chemistry
ProductGroup: Book
Binding: Hardcover
Canning & Preserving
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General & Reference
| Chemistry
| Science
| Subjects
| Books
General
| Science
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
General
| Industrial, Manufacturing & Operational Systems
| Engineering
| Professional & Technical
| Subjects
| Books
General & Reference
| Chemistry
| Professional Science
| Professional & Technical
| Subjects
| Books
Engineering
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
Clinical Chemistry
| Pathology
| Internal Medicine
| Medicine
| Medical
| Professional & Technical
| Subjects
| Books
Clinical Chemistry
| Pathology
| Specialties
| Medicine
| Subjects
| Books
All Amazon Upgrade
| Amazon Upgrade
| Stores
| Books
Cooking, Food & Wine
| Amazon Upgrade
| Stores
| Books
Engineering
| Amazon Upgrade
| Stores
| Books
Medicine
| Amazon Upgrade
| Stores
| Books
Professional & Technical
| Amazon Upgrade
| Stores
| Books
Science
| Amazon Upgrade
| Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Medicine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 0854048502 |
Book Description
"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Book Description
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.
Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
Customer Reviews:
CHEF RAY.......2007-10-11
A LONG OVERDUE BASIC REFERENCE OF FUNDERMENTAL TECHNIQUES OF NOT ONLY CLASSIC CUISINE, BUT ALL LEVELS OF COOKING. A MUST FOR COOKS WHETHER A BEGINNER TO PROFESSIONAL. WONDERFUL RECIPES THAT ILLUSTRATE BASIC COOKING TECHNIQUES. IF YOU EVER WANTED TO IMPROVE YOUR CULINARY SKILLS AND CAN NOT ATTEND THE FRENCH CULINARY INSTITUTE, GET THIS BOOK AND READ/EMPLOY THEIR ADVICE.
Great book! A must have!.......2007-09-13
A well written, beautifully illustrated learning tool for all whom aspire to go to the next step of cooking. A 'must have' on any Chefs bookshelf.
Chef Comisar
Average customer rating:
- The way a cookbook should be!
- A must for anyone who truly wants to cook Italian!
|
LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking
Donaldo Soviero
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Italian
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0026125706 |
Customer Reviews:
The way a cookbook should be!.......2007-09-06
This is hands down, one of the finest cookbooks I have ever used. It teaches, rather than just tossing a bunch of mediocre recipes at you. He explains everything, going over myths, disputes, facts, and modifications one may have to make to the traditional italian ingredients. Not to say his recipes are anything short of marvelous! Everything is authentic and delicious. He even makes sure to point out the area of Italy things are from. A must have!
A must for anyone who truly wants to cook Italian!.......2000-10-22
I grew up in an Italian restaurant, cooking for my Southern Italian Father. This book has taught me a tremendous amount about seasoning and braising, just to name some examples. The recipes are detailed and well explained. They generally require some time to prepare. However, the result was outstanding in every recipe that I have tried. If you are willing to take a little time to prepare, you will find this book most rewarding. This is not a quick dinner book, but one that explores the true sophistication of Italian cooking. Be sure to try the Osso Buco and Involtine of Veal recipes early on!
Books:
- Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
- Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
- Oracle E-Business Suite Manufacturing & Supply Chain Management
- Principles of Corporate Finance + Student CD + Ethics in Finance PowerWeb + Standard and Poor's (McGraw-Hill/Irwin Series in Finance, Insurance, and Real Est)
- Principles of Money, Banking, and Financial Markets plus MyEconLab Student Access Kit (11th Edition) (MyEconLab Series)
- Purchasing: Selection and Procurement for the Hospitality Industry
- Rails for Java Developers
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Restaurant Franchising
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- The Road
- Lizard Social Behavior
- Organic Chemistry Laboratory: Standard and Microscale Experiments
- Pokemon Colosseum
- The No Asshole Rule: Building a Civilized Workplace and Surviving One That Isn't
- The Blackbird Papers: A Novel
- Greed to Green
- Late Victorian Houses and Cottages: Floor Plans and Illustrations for 40 House Designs
- Molecular Biology of the Bacilli
