Title
On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition,Used
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This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home bakerHelp readers understand the how and why of successful bakingOn 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 workincluding chocolate workare 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 fullcolor 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 MyCulinaryLabThis title is also available with MyCulinaryLaban 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 ProblemSets 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 ISBN10: 0134115252/ISBN13: 9780134115252. That package includes ISBN10: 0133886751/ISBN13: 9780133886757 and ISBN10: 0134109406/ISBN13: 9780134109404.MyCulinaryLab should only be purchased when required by an instructor.
⚠️ 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 this book have? A: This book has eight hundred sixty-four pages. It covers a comprehensive range of baking and pastry fundamentals.
- Q: What type of binding does this book have? A: This book is available in hardcover binding. This provides durability and a professional presentation for culinary students.
- Q: Who is the author of this book? A: The author is Sarah Labensky. She is known for her expertise in baking and pastry arts.
- Q: What topics does the book cover? A: The book covers professional baking techniques, breads, desserts, and pastries. It also includes advanced pastry work and scientific aspects of culinary arts.
- Q: Is this book suitable for beginners? A: Yes, this book is designed to be accessible to aspiring home bakers and students. It explains the fundamentals of baking in an easy-to-understand manner.
- Q: Can I use this book for a baking course? A: Yes, this book is designed for courses in baking and pastry arts. It enhances the fundamentals approach for culinary students.
- Q: Does this book include recipes? A: Yes, it includes forty new recipes along with sample applications. The recipes are designed to help readers practice their baking skills.
- Q: How should I store this book? A: Store this book upright in a cool, dry place. Avoid exposing it to moisture to maintain its quality.
- Q: Is this book safe for children? A: Yes, the content is focused on baking techniques and is educational for all ages. However, adult supervision is recommended during baking.
- Q: What is the publication date of this book? A: The updated edition was published recently to reflect current trends in baking. Check the copyright page for specific details.
- Q: Does the book come with any online resources? A: Yes, it is available with MyCulinaryLab, which offers online tutorials and assessments designed to enhance learning.
- Q: What dimensions does this book have? A: The book measures approximately ten point nine one inches long, nine point one inches wide, and one point two inches thick.
- Q: What is the focus of the book's teaching approach? A: The book emphasizes understanding the how and why of baking. This approach is crucial for mastering baking techniques.
- Q: Can I purchase the book without MyCulinaryLab? A: Yes, you can purchase this book as a standalone product. MyCulinaryLab is optional and not included.
- Q: What special features does the book include? A: The book includes more than two hundred thirty full-color photographs and new recipes focusing on contemporary baking trends.
- Q: Are there any math problem sets included? A: Yes, there are Culinary Math Problem-Sets designed to help students with various levels of math knowledge apply skills in the kitchen.