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
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Book Description Pearson, 2012. Hardcover. Book Condition: New. Bookseller Inventory # P110132374560
Book Description Pearson. Hardcover. Book Condition: New. 0132374560 New US Edition Textbook, Ships with Emailed Tracking from USA. Bookseller Inventory # Z0132374560ZN
Book Description Prentice Hall, 2012. Hardcover. Book Condition: New. 3. Bookseller Inventory # DADAX0132374560
Book Description Pearson, 2012. Hardcover. Book Condition: New. book. Bookseller Inventory # 0132374560