On Baking Author: Sarah R. Labensky | Language: English | ISBN:
B0072VTHP4 | Format: EPUB
On Baking Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.
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.
- File Size: 69952 KB
- Print Length: 864 pages
- Simultaneous Device Usage: Up to 2 simultaneous devices, per publisher limits
- Publisher: Prentice Hall; 3 edition (February 9, 2012)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B0072VTHP4
- Text-to-Speech: Not enabled
X-Ray for Textbooks:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #376,792 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The new edition of On Baking offers the same thorough instuction as the previous editions but with more photographs and additional recipes. We used the second edition in culinary school and were able to understand most of the material without any additional instruction. With the new photographs and presentation, the third edition will be a great companion to cooks ranging from beginner, student and even established chefs.
By Edisonbradley
The third edition of On Baking offers a good improvement over the previous iteration. Despite owning a copy of the second edition, the new recipes and improved look of the textbook drove me to purchasing a new copy. There are lots of new recipes that have been added to this book on top of the many delicious ones at were in the second edition and I can't wait to try them all.
By Thirteen Bakery
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