Title
On Baking: A Textbook Of Baking And Pastry Fundamentals,New
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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.
⚠️ 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.
- Q: How many pages does the book have? A: The book has seven hundred thirty-six pages. This extensive content covers a wide range of baking and pastry fundamentals.
- Q: What size is the book? A: The book measures eight point three one inches by eleven inches. Its dimensions make it suitable for both reading and displaying in a kitchen.
- Q: What type of binding does this book have? A: This book is bound in hardcover. The durable binding is ideal for frequent use in a kitchen setting.
- Q: Who is the author of this book? A: The author of this book is Sarah R. Labensky. She is known for her expertise in baking and pastry arts.
- Q: What topics are covered in this book? A: The book covers various topics, including baking fundamentals, food history, and food science. It provides a comprehensive introduction to the art of baking.
- Q: How do I use this book effectively? A: You can use this book as a reference for baking techniques and recipes. It's suitable for both beginners and experienced bakers looking to refine their skills.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. It emphasizes foundational techniques and includes over six hundred recipes to practice.
- Q: Can I find recipes for special dietary needs in this book? A: Yes, the book provides information on healthful and special needs baking. It addresses a variety of dietary considerations.
- Q: How should I store this book? A: Store the book in a cool, dry place, away from direct sunlight. Keeping it on a bookshelf will help maintain its condition.
- Q: Can this book be used in a professional kitchen? A: Yes, this book is ideal for use in a professional kitchen. Its comprehensive content is beneficial for chefs and restaurant managers.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or replacement. Ensure to keep the original packaging for a smoother process.
- Q: Is there a warranty for this book? A: No, books typically do not come with a warranty. It's advisable to check the return policy at the time of purchase.
- Q: Does this book include illustrations? A: Yes, the book includes over seven hundred photographs and line drawings. These visuals enhance the learning experience for bakers.
- Q: What makes this book different from other baking books? A: This book stands out due to its focus on contemporary baking techniques and comprehensive coverage of food history and science.
- Q: Is there a glossary or index in the book? A: Yes, the book includes an index for easy navigation. This feature helps readers quickly find specific recipes or topics.
- Q: Are there any online resources associated with this book? A: While the book itself does not include online resources, you may find related content on the publisher's website. It's a good idea to check for updates.