Revel for on Baking: A Textbook of Baking and Pastry Fundamentals -- Access Card
暫譯: 烘焙的啟示：烘焙與糕點基礎教材 -- 學習卡
Labensky, Sarah R., Martel, Priscilla A., Van Damme, Eddy
- 出版商: Pearson FT Press
- 出版日期: 2020-02-27
- 售價: $4,400
- 貴賓價: 9.5 折 $4,180
- 語言: 英文
- 頁數: 864
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 013524014X
- ISBN-13: 9780135240144
海外代購書籍(需單獨結帳)
商品描述
For courses in baking and pastry.
The how and the why of baking
Revel(TM) On Baking: A Textbook of Baking and Pastry Fundamentals has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Aligned to ACF baking and pastry standards, the 4th edition has a new chapters dedicated to healthy baking and dessert plating and comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customizing, scaling, costing, and converting recipes. Revel is Pearson's newest way of delivering our respected content. Fully digital and highly engaging, Revel replaces the textbook and gives students everything they need for the course. Informed by extensive research on how people read, think, and learn, Revel is an interactive learning environment that enables students to read, practice, and study in one continuous experience -- for less than the cost of a traditional textbook. NOTE: Revel is a fully digital delivery of Pearson content. This ISBN is for the standalone Revel access card. In addition to this access card, you will need a course invite link, provided by your instructor, to register for and use Revel.
The how and the why of baking
Revel(TM) On Baking: A Textbook of Baking and Pastry Fundamentals has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Aligned to ACF baking and pastry standards, the 4th edition has a new chapters dedicated to healthy baking and dessert plating and comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customizing, scaling, costing, and converting recipes. Revel is Pearson's newest way of delivering our respected content. Fully digital and highly engaging, Revel replaces the textbook and gives students everything they need for the course. Informed by extensive research on how people read, think, and learn, Revel is an interactive learning environment that enables students to read, practice, and study in one continuous experience -- for less than the cost of a traditional textbook. NOTE: Revel is a fully digital delivery of Pearson content. This ISBN is for the standalone Revel access card. In addition to this access card, you will need a course invite link, provided by your instructor, to register for and use Revel.
商品描述(中文翻譯)
適用於烘焙與糕點課程。
烘焙的原理與原因
Revel(TM) On Baking: A Textbook of Baking and Pastry Fundamentals 已經為數千名學生準備了成功的烘焙與糕點藝術職業生涯。它介紹了核心的烘焙原則和製作各種烘焙食品及糖果所需的基本技能。根據美國烘焙與糕點協會（ACF）的標準，第4版新增了專門針對健康烘焙和甜點擺盤的章節，並附有Pearson Kitchen Manager，一個擁有數百個食譜和工具的在線平台，用於自訂、調整、計算成本和轉換食譜。
作者簡介
Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. Priscilla A. Martel is a professional chef, educator, and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus, and marketing programs. Eddy Van Damme was born and raised in Belgium and started to create desserts at the age of 10. He attended pastry school in Bruges and at PIVA in Antwerp, and also studied patisserie in Paris at LeNôtre and Cacao Barry. Chef Eddy currently teaches his groundbreaking techniques in the pastry program at Houston Community College. The American and European Press have named Chef Eddy the Prince of Pastry, and he has won numerous awards and pastry competitions. He also holds five gold medals from the American Culinary Federation. Of 4,000 culinary books, On Baking has been selected in Sweden as the best professional cookbook worldwide.
作者簡介(中文翻譯)
莎拉·R·拉本斯基是一位烹飪教育者和學術管理者，擁有豐富的餐廳經營和餐飲服務背景，並且是教科書作者及烹飪專業的堅定倡導者。她目前在韓國大田的伍松大學國際烹飪藝術學院（SICA）任教。之前，莎拉是密西西比州女性大學（MUW）烹飪藝術學院的創始主任，並曾擔任斯科茨代爾（亞利桑那州）社區學院的烹飪藝術教授。在教學之前，莎拉廚師曾在糕點廚房和餐飲服務領域工作多年。
普莉西拉·A·馬特爾是一位專業廚師、教育者和美食作家，對地中海料理、手工烘焙和糕點藝術特別感興趣。她在1979年於康涅狄格州切斯特開設的法式鄉村餐廳Restaurant du Village磨練了她的烹飪技巧。如今，她經營All About Food，該公司擁有多項烘焙專利，並與食品製造商和餐廳合作，創造創新產品、菜單和行銷計劃。 艾迪·范·達美出生並成長於比利時，10歲時開始創作甜點。他在布魯日的糕點學校和安特衛普的PIVA學校學習，並在巴黎的LeNôtre和Cacao Barry進修糕點。艾迪廚師目前在休士頓社區學院的糕點課程中教授他的開創性技術。美國和歐洲媒體將艾迪廚師稱為「糕點王子」，他贏得了無數獎項和糕點比賽。他還獲得了美國烹飪聯盟的五枚金牌。在4000本烹飪書籍中，On Baking在瑞典被選為全球最佳專業食譜書。
