On Baking

4.47 avg rating
( 92 ratings by GoodReads )
 
9780132374569: On Baking

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

¿

"synopsis" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

International Edition
International Edition

1.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Pearson Education, Limited
ISBN 10: 0132374560 ISBN 13: 9780132374569
New Quantity Available: 2
International Edition
Seller
TextbookRush
(Grandview Heights, OH, U.S.A.)
Rating
[?]

Book Description Pearson Education, Limited. Book Condition: Brand New. Softcover, International Edition. This is an International Edition. Bookseller Inventory # 38702628

More Information About This Seller | Ask Bookseller a Question

Buy New
63.05
Convert Currency

Add to Basket

Shipping: 3.23
Within U.S.A.
Destination, Rates & Speeds

2.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Pearson (2012)
ISBN 10: 0132374560 ISBN 13: 9780132374569
New Hardcover Quantity Available: 3
Seller
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Pearson, 2012. Hardcover. Book Condition: New. Bookseller Inventory # P110132374560

More Information About This Seller | Ask Bookseller a Question

Buy New
197.23
Convert Currency

Add to Basket

Shipping: 2.42
Within U.S.A.
Destination, Rates & Speeds

3.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Prentice Hall (2012)
ISBN 10: 0132374560 ISBN 13: 9780132374569
New Hardcover Quantity Available: 1
Seller
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Prentice Hall, 2012. Hardcover. Book Condition: New. 3. Bookseller Inventory # DADAX0132374560

More Information About This Seller | Ask Bookseller a Question

Buy New
675.96
Convert Currency

Add to Basket

Shipping: 3.23
Within U.S.A.
Destination, Rates & Speeds

4.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Prentice Hall (2012)
ISBN 10: 0132374560 ISBN 13: 9780132374569
New Hardcover Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Prentice Hall, 2012. Hardcover. Book Condition: New. book. Bookseller Inventory # 0132374560

More Information About This Seller | Ask Bookseller a Question

Buy New
729.97
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

5.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Prentice Hall (2012)
ISBN 10: 0132374560 ISBN 13: 9780132374569
New Hardcover Quantity Available: 1
Seller
Book Deals
(Lewiston, NY, U.S.A.)
Rating
[?]

Book Description Prentice Hall, 2012. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Bookseller Inventory # ABE_book_new_0132374560

More Information About This Seller | Ask Bookseller a Question

Buy New
957.59
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds