On Baking: A Textbook of Baking and Pastry Fundamentals (Hardcover)

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ITEM#: 14028349

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



ISBN 9780132374569
Genre COOKING / Methods / Baking
Format Hardcover
Pages 827
Publisher Date 2012-02-11 00:00:00.0
Publisher Prentice Hall
Copyright Year 2013
Height 11.25 in
Wdth 9.25 in
Thickness 1.5 in
Unit weight 5.1 lb
Language English
Subtitle A Textbook of Baking and Pastry Fundamentals
Edition Number 3
Audience College/higher education
Authors Labensky, Sarah R.

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  • book in great condition

    This is a great book to learn baking. Contains alot of recipes and pictures.

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