The Updated Third Edition of On Baking: A Textbook of Baking and Pastry Fundamentals includes the latest in the hospitality industry including:
Throughout the text, Flavor Sidebars show how flavoring ingredients may be used to change the character of a dessert preparation. Troubleshooting charts and photographs are included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste and pastry cream. Sidebars feature presents additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context.
Help students visualize unfamiliar techniques and more effectively organize kitchen activities. Step-by-step color photographs detail stages in the preparation of ingredients and dishes–including finished dishes–to show exactly how dishes are prepared and served. New step-by-step photographs emphasize stages in making key products
More than 40 new recipes and 200 new photographs reflect up-to-the-minute trends in bakeries and foodservice–including new photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. Coverage of the construction of tiered specialty cakes has been expanded to include new photographs of celebration cakes from professional cake decorators.