About our authors 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 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.

• Professionalism and Food SafetyTools and Equipment for the BakeshopBakeshop IngredientsMise en PlacePrinciples of BakingQuick BreadsBasic Yeast BreadsPreferments and Natural StartersEnriched Yeast BreadsLaminated DoughsCookies and BrowniesPies and TartsPastry and Dessert ComponentsCakesIcings and Cake AssemblyCustards, Creams, and SaucesIce Creams and Frozen DessertsHealthy Baking and Special DietsTortes and EntremetsPetits FoursChocolatePlated DessertsSugar Work and Confections

About our authors 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 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.

• Professionalism and Food SafetyTools and Equipment for the BakeshopBakeshop IngredientsMise en PlacePrinciples of BakingQuick BreadsBasic Yeast BreadsPreferments and Natural StartersEnriched Yeast BreadsLaminated DoughsCookies and BrowniesPies and TartsPastry and Dessert ComponentsCakesIcings and Cake AssemblyCustards, Creams, and SaucesIce Creams and Frozen DessertsHealthy Baking and Special DietsTortes and EntremetsPetits FoursChocolatePlated DessertsSugar Work and Confections

About our authors 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 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.

• Professionalism and Food SafetyTools and Equipment for the BakeshopBakeshop IngredientsMise en PlacePrinciples of BakingQuick BreadsBasic Yeast BreadsPreferments and Natural StartersEnriched Yeast BreadsLaminated DoughsCookies and BrowniesPies and TartsPastry and Dessert ComponentsCakesIcings and Cake AssemblyCustards, Creams, and SaucesIce Creams and Frozen DessertsHealthy Baking and Special DietsTortes and EntremetsPetits FoursChocolatePlated DessertsSugar Work and Confections