On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition
Description:
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.
Best prices to buy, sell, or rent ISBN 9780133886757
Related Books
- 1
- 2
- On Baking: Pearson New International EditionLabensky, SarahEdition:3rd editionISBN-13:9781292020082
- On Baking (3rd Edition)LaBensky, Sarah R.; Martel, Priscilla A.; Van Damme, EddyEdition:3ISBN-13:9780132374569
- On Baking: Pearson New International EditionLabensky, SarahEdition:3rd editionISBN-13:9781292020082
- On Baking (3rd Edition)LaBensky, Sarah R.; Martel, Priscilla A.; Van Damme, EddyEdition:3ISBN-13:9780132374569
Frequently Asked Questions about On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition
The price for the book starts from $83.94 on Amazon and is available from 39 sellers at the moment.
At BookScouter, the prices for the book start at $24.95. Feel free to explore the offers for the book in used or new condition from various booksellers, aggregated on our website.
If you’re interested in selling back the On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition book, you can always look up BookScouter for the best deal. BookScouter checks 30+ buyback vendors with a single search and gives you actual information on buyback pricing instantly.
As for the On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition book, the best buyback offer comes from and is $ for the book in good condition.
On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition book is in low demand now as the rank for the book is 120,950 at the moment. It's a low rank, and the book has not much sales on Amazon.
The highest price to sell back the On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition book within the last three months was on September 26 and it was $59.55.