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On Baking : A Textbook of Baking and Pastry Fundamentals
by Sarah R. Labensky and Priscilla Martel and Eddy Van Damme and Richard Embery


Overview - On Baking, Third Edition brings a fresh new design and 350+ new images to the -fundamentals- approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the -hows- and -whys, - starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes.  Read more...

 
Hardcover
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More About On Baking by Sarah R. Labensky; Priscilla Martel; Eddy Van Damme; Richard Embery
 
 
 
Overview
On Baking, Third Edition brings a fresh new design and 350+ new images to the -fundamentals- approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the -hows- and -whys, - starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489


 
Details
  • ISBN-13: 9780132374569
  • ISBN-10: 0132374560
  • Publisher: Prentice Hall
  • Publish Date: February 2012
  • Page Count: 827
  • Dimensions: 1.5 x 9.25 x 11.25 inches
  • Shipping Weight: 5.1 pounds


Related Categories

Books > Cooking > Methods - Baking

 
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