Title
On Baking: A Textbook Of Baking And Pastry Fundamentals,New
Delivery time: 8-12 business days (International)
Attractively Designed And Extensively Illustrated With Color Photographs, Numerous Recipes And Formulas, Line Drawings, Charts, And Sidebars, This Contemporary Introduction To Baking And Pastry Arts Focuses On Information That Is Relevant To Today'S Baker. Comprehensive And Wellwritten, It Emphasizes An Understanding Of Baking Fundamentals, Explores The Preparation Of Fresh Ingredients, And Provides Information On Other Relevant Topics, Such As Food History And Food Science. This Introduction To Baking Outlines Professionalism, Tools And Equipment, Ingredients, Mise En Place, Bakeshop Principles, Healthful And Special Needs Baking, Desserts. It Contains Over 615 Recipes/Formulas And 700 Photographs And Line Drawings. For Chefs, Bakers, Restaurant Managers And Others In The Food Service Industry.
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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 main focus of 'On Baking: A Textbook of Baking and Pastry Fundamentals'? A: The book focuses on baking and pastry arts, providing a comprehensive understanding of baking fundamentals, preparation of fresh ingredients, and relevant topics like food history and food science.
- Q: How many recipes are included in this baking textbook? A: The textbook contains over 615 recipes and formulas, making it a valuable resource for both beginners and experienced bakers.
- Q: What is the format and condition of the book? A: The book is a hardcover edition and is in new condition, ensuring durability and quality for readers.
- Q: Who is the author of 'On Baking'? A: The book is authored by Sarah R. Labensky, who is recognized for her expertise in baking and pastry arts.
- Q: When was 'On Baking' published? A: The textbook was published on April 10, 2004.
- Q: What kind of illustrations can I expect in the book? A: The book is extensively illustrated with color photographs, line drawings, charts, and sidebars to enhance the learning experience.
- Q: Is this book suitable for professional chefs? A: Yes, 'On Baking' is designed for chefs, bakers, restaurant managers, and others in the food service industry, making it a professional resource.
- Q: What topics does 'On Baking' cover? A: The book covers a variety of topics including professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, and healthful baking.
- Q: How many pages does the book have? A: The textbook comprises 736 pages, providing in-depth coverage of baking and pastry fundamentals.
- Q: Can beginners benefit from this book? A: Yes, the comprehensive nature of the book makes it suitable for beginners as well as those looking to deepen their knowledge in baking.