Title
On Baking (3rd Edition),Used
Delivery time: 8-12 business days (International)
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 chefinstructors 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
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What is the focus of 'On Baking (3rd Edition)'? A: 'On Baking, Third Edition' emphasizes the fundamentals of baking and pastry arts, teaching both the 'hows' and 'whys' of the techniques involved.
- Q: How many pages does 'On Baking (3rd Edition)' have? A: 'On Baking (3rd Edition)' contains a total of 864 pages, providing extensive coverage of baking principles and practices.
- Q: What type of binding does this book have? A: 'On Baking (3rd Edition)' is available in a hardcover binding, which offers durability for frequent use in culinary settings.
- Q: Who is the author of 'On Baking (3rd Edition)'? A: The book is authored by Sarah R. Labensky, a recognized expert in baking and pastry arts.
- Q: When was 'On Baking (3rd Edition)' published? A: 'On Baking (3rd Edition)' was published on February 11, 2012.
- Q: Does this book include recipes and practical applications? A: Yes, the book includes many applications and sample recipes to illustrate baking techniques and principles.
- Q: Is this edition updated with new trends in baking? A: Yes, the third edition reflects key trends such as artisan baking, sensory science, and flavor pairing.
- Q: What support materials are included with 'On Baking (3rd Edition)'? A: The book is complemented by a support package that includes MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.
- Q: What condition is the book in? A: 'On Baking (3rd Edition)' is listed as being in acceptable condition, which may show some signs of use.
- Q: Is 'On Baking (3rd Edition)' suitable for beginners? A: Yes, the book is designed to cater to both beginners and experienced bakers, providing foundational knowledge and advanced techniques.