Title
On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition,Used
Delivery time: 8-12 business days (International)
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.
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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.
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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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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 :
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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 both fundamental techniques and the science behind successful baking.
- Q: Is this book suitable for beginners in baking? A: Yes, it is designed to be accessible for aspiring home bakers while also serving as a textbook for culinary students.
- Q: What new features are included in the updated edition? A: The updated edition includes more than 230 new full-color photographs, 40 new recipes, and information on trends like healthy baking and plating techniques.
- Q: Does this book come with online resources? A: Yes, it is available with MyCulinaryLab, an online platform that offers homework, tutorials, and assessments related to the content of the book.
- Q: How many pages does this textbook contain? A: The textbook contains 864 pages of content.
- Q: What topics does 'On Baking' cover in detail? A: It covers professionalism, breads, desserts, pastries, and advanced pastry work, including chocolate work, along with scientific, cultural, and historical aspects of baking.
- Q: What type of binding does this textbook have? A: The textbook is available in hardcover binding.
- Q: When was this edition of 'On Baking' published? A: This edition was published on January 6, 2015.
- Q: Who is the author of 'On Baking'? A: The author of the textbook is Sarah Labensky.
- Q: Is MyCulinaryLab included with the purchase of the textbook? A: No, MyCulinaryLab is not included with the textbook purchase and must be obtained separately if required by an instructor.