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On Baking: A Textbook of Baking and Pastry Fundamentals

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Hardcover, Prentice Hall, 2012, ISBN13 9780132374569, ISBN10 0132374560

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Hardcover, Prentice Hall, 2012, ISBN13 9780132374569, ISBN10 0132374560

"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.

Specifications

Number of Pages: 827
Original Languages: English
Author: Martel, Priscilla ,  Van Damme, Eddy/ ,  Labensky, Sarah R.
Publisher: Prentice Hall
Publication Date: February, 2012
ISBN-13: 9780132374569
Digital Video Formats: Hardcover
Assembled Product Dimensions (L x W x H): 9.25 x 11.25 x 1.50 IN
ISBN-10: 0132374560
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