Friday, October 5, 2018

On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition) 3rd Edition by Sarah R. Labensky , Priscilla A. Martel , Eddy Van Damme (Pearson) (IBRCookBooks)






This is one of those books (like its companion "On Cooking" that is a wealth of information whether you are a food professional or a novice cook. It is a text book, but it is excellent. It is presented in a clear, well illustrated, logically organized manner and is easy to read and understand even if you are a novice.

The price of this and the companion will scare some folks away. That is a pity as you could easily buy several other cookbooks totaling way more than this but not get the information and understanding that you would from this book. If you are a cook, serious about cooking, beginning but wanting to learn or know someone who is, this is the book to get. My wife is a Master Food Volunteer in VA trained by VA Tech. This is also known as a Master Food Preserver in other states who complete the same training program through their state university. She and others like her educate the public on food preparation, sanitation, storage, preserving, and other related food topics. For her, this is the "go to" reference on the subject regarding baking, as is the other for cooking.

Chef Sarah Labensky  is currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College. Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer. She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).

Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. 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.
She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer. She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.


Chef Eddy van Damme is  elgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNĂ´tre and Cacao Barry before coming to the United States over 20 years ago. Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!

Fried Schnitzel with Apricot Sauce, A recipe from Stephen Darori, #BArdOfBatYam, #PoetLaureateOfZion


Do you dream about making schnitzel without all the labor-intensive work? If so, this recipe is for you. There is minimal oil and no frying. Dump the pieces on a pan and bake them. It’s that simple. No need to stand sentry over the boiling oil for fear of splatters and burns. Of course, it’s also healthier.




Slice the chicken into thin strips. It’s easier to slice thinly when half-frozen. So if you’re defrosting the chicken, don’t let it defrost fully.



Crack the egg into a bowl, and mix the cornflake crumbs and flour in a separate bowl. Dip each piece of chicken into the egg and then into the crumbs. Lay the chicken pieces on a greased cookie sheet. Don’t worry about overcrowding the pan—it’s fine if the pieces are touching.



Drizzle the oil over the chicken and bake at 400° F for about 20 minutes. Baking time will depend on the thickness of your chicken, so cut one piece open to see if it’s ready before you take them all out. Also keep in mind that baking on disposable pans usually requires a bit more oven time than real pans.

Eat immediately or refrigerate for later. This chicken also works well when you cut it up and add it to salad.



Want to fancy it up a little? Make the dipping sauce and serve it alongside the chicken. Watch it disappear in no time!



Shnitzel Ingredients
1 lb. chicken breast
2 cups flavored corn flake crumbs
¼ cup flour
1 egg
3 tbsp. oil

Schnitzel Directions
Cut the chicken into thin strips. It’s easier to slice thinly when the chicken is half-frozen.
Crack the egg into a bowl and beat it with a fork.
In a separate bowl, mix the flour and cornflake crumbs.
Dip each piece of chicken into the eggs and then into crumbs. Lay the chicken pieces on a greased cookie sheet and drizzle with the oil.
Bake at 400° F for approximately 20 minutes (longer if your chicken is thicker or if you’re using a disposable foil pan).

Sauce Ingredients
½ cup apricot preserves
1 tbsp. soy sauce
2 tbsp. white sugar
1 tbsp. brown sugar
2 tbsp. vinegar
⅛ tsp. ginger powder
⅛ tsp. garlic powder
¼ cup water

Sauce Directions
Cook all sauce ingredients in a small saucepan. Bring to a boil and then reduce to a simmer.
Simmer over a very low flame for 10–15 minutes until the sauce thickens. Make sure to stir frequently so the sauce doesn’t burn.
When it’s ready, take the sauce off the fire and pour it through a fine mesh strainer.
Serve alongside the schnitzel for dipping.

Grilled Parley Lemon Chicken Kebab Skewers, a recipe from The Bard Of Bat Yam, Poet Laureate Of Zion



Lemon is my all-time favorite ingredient, and lately I've been on a bit of a parsley kick. Since lemon and parsley marry so well, these chicken kebab skewers are fragrant, herbaceous, fresh, and flavorful.

For best flavor, it's important to use fresh lemon, fresh parsley, and fresh garlic. Bottled lemon juice won't cut it.









You can cook these on an outdoor grill, indoor grill pan, or even just in the oven. I've given directions for all.

Ingredients
2 lb. chicken breast, cubed
2½ cups flat-leaf parsley (approximately 25 grams)
⅓ cup fresh lemon juice
6 tbsp. olive oil
3 large garlic cloves, crushed
2 tbsp. honey
zest of 2 lemons
2 tsp. kosher salt

Directions

  1. Cut the chicken into cubes and place in a bowl or container.
  2. Blitz the rest of the ingredients together in a blender or food processor. Pour over the chicken. Mix so that the marinade reaches all the chicken.
  3. Marinate the chicken for a few hours, or overnight.
  4. Thread the chicken onto wooden skewers. Optional: intersperse the chicken with chunks of onion or other vegetables. I used onion.
  5. Cook skewers on the barbecue until chicken is cooked through but tender.
  6. To cook indoors, pre-heat the oven to 500°F. Heat a grill pan over high heat for 4-5 minutes. Place the chicken skewers on the pan and grill for 2-3 minutes, then flip and grill for another 2 minutes. Transfer pan to the oven and cook for another 5 minutes. If you don't have a grill pan, you can still make these. Place the chicken skewers on a real baking sheet and bake at 500°F for 10-12 minutes.

Yields: 10 kebabs