This package contains the following components: -0135151201: iCook Access Code Card for On Baking: A Textbook of Baking and Pastry Fundamentals 
-0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 
-0132357755: Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals

On Baking + Icook Access Code Card + Study Guide: A Textbook of Baking and Pastry Fundamentals

Cookbooks, Food & Wine

LaBensky, Sarah R.

Van Damme, Eddy

Martel, Priscilla R.

Baking

Pearson College Div

This is a student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

Study Guide for On Baking

Business & Money

Martel, Priscilla A.

Industries

Pearson

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. This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489

On Baking (3rd Edition)

This package contains the following components:  0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11

On Cooking / On Baking / The Prentice Hall Distionary of Culinary Arts / Knife Skills for Chefs / Cooking Techniques: A Textbook of Culinary Fundamentals / A Textbook of Baking and Pastry Fundamentals

Hause, Alan M.

Labensky, Steven

Cooking Methods

PRENTICE/HALL

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 &amp; 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 &amp; Mastering products. Packages Access codes for Pearson's MyLab &amp; Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- This is a student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

On Baking New Myculinarylab With Pearson Etext Access Card

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 Pearso

On Baking: A Textbook of Baking and Pastry Fundamentals

Martel, Priscilla

This package contains: 0013237305X: Study Guide for On Baking 0132374560: On Baking

On Baking and Study Guide

Desserts

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. 0133789489 / 9780133789485 On Baking Plus 2014 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0132374560 / 9780132374569 On 0133827569 / 9780133827569 2014 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking

On Baking Plus Myculinarylab with Pearson Etext -- Access Card Package

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 &amp; 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 &amp; Mastering products. Packages Access codes for Pearson's MyLab &amp; Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. --

On Baking 2014 Access Code

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 
 Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition

Labensky, Sarah

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