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Additional product details

eText: 
ISBN-10 0135006228ISBN-13 9780135006221
Print: 
ISBN-10 0-13-157923-1ISBN-13 978-0-13-157923-1
Author(s): Sarah R Labensky; Priscilla Martel; Eddy Van Damme
Publisher: Prentice Hall
Copyright year: © 2009 Pages: 848
Description

For courses in Introduction to Baking and Pastry Arts or Intermediate Baking & Pastries.

From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking–the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market–emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. Each new text is automatically packaged with; Math for Bakers DVD to help students review important topics such as weights & measures, yield calculations, scaling formulas and baker’s percentage conversion factor.

New! i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Baking, 2nd edition.  i-COOK Student Access Registration ,FREE 14 day Trial!

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