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Additional product details

eText: 
ISBN-10 0132373009ISBN-13 9780132373005
Print: 
ISBN-10 0-13-237456-0ISBN-13 978-0-13-237456-9
Author(s): Sarah R. Labensky; Priscilla Martel; Eddy Van Damme
Publisher: Prentice Hall
Copyright year: © 2013 Pages: 864
Description

For courses in baking and the pastry arts.

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 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 MyCulinary Lab 2.0.

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