On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package (3rd Edition)

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9780133080483: On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package (3rd Edition)

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

 

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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.

 

013308048X / 9780133080483 On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0132374560 / 9780132374569 On Baking

0132955474 / 9780132955478 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking

 

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

About the Author:

"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"

"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College

"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"

"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

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

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Sarah R. Labensky; Priscilla A. Martel; Eddy Van Damme
ISBN 10: 013308048X ISBN 13: 9780133080483
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