On Baking: A Textbook of Baking and Pastry Fundamentals

Labensky, Sarah R.

ISBN 10: 0135336473 / ISBN 13: 9780135336472

Published by Prentice Hall, 2004

About this Item

Item in good condition and has highlighting/writing on text. Used texts may not contain supplemental items such as CDs, info-trac etc.

Seller Inventory # 00092218671

Bibliographic Details

• Title: On Baking: A Textbook of Baking and Pastry Fundamentals
• Publisher: Prentice Hall
• Publication Date: 2004
• Language: English
• ISBN 10: 0135336473
• ISBN 13: 9780135336472
• Binding: Hardcover
• Condition: Good

About this title

Synopsis

For courses in Introduction to Baking and Baking and Pastry Fundamentals.

Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.

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