This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On 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. ...
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This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On 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 work-including chocolate work-are 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 full-color 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 MyCulinaryLab This title is also available with MyCulinaryLab-an 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 Problem-Sets 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 ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.
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Add this copy of On Banking: a Textbook of Baking and Pastry to cart. $39.96, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2015 by Pearson.
Add this copy of On Baking: a Textbook of Baking and Pastry Fundamentals to cart. $47.63, fair condition, Sold by APlus Textbooks rated 5.0 out of 5 stars, ships from Alpharetta, GA, UNITED STATES, published 2015 by Pearson.
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Fair. No dust jacket. Multiple Copies Available-COVER IS TATTERED WITH EXPOSED CARDBOARD-May have school stamp and/or student names-May have writing and highlighting-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE.
Add this copy of On Baking: a Textbook of Baking and Pastry Fundamentals to cart. $49.87, very good condition, Sold by APlus Textbooks rated 5.0 out of 5 stars, ships from Alpharetta, GA, UNITED STATES, published 2015 by Pearson.
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Very good. No dust jacket. Multiple Copies Available-Very Good Condition-May have school stamp and/or student names-May have some cover wear-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE.
Add this copy of On Baking (Update): a Textbook of Baking and Pastry to cart. $50.14, fair condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2015 by Pearson.
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Fair. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of On Baking: a Textbook of Baking and Pastry Fundamentals to cart. $73.38, very good condition, Sold by Jenson Books Inc rated 4.0 out of 5 stars, ships from Logan, UT, UNITED STATES, published 2015 by Pearson.
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Very good. A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages are intact and not marred by notes or highlighting. The spine is undamaged.
Add this copy of On Baking: a Textbook of Baking and Pastry Fundamentals to cart. $98.47, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2015 by Pearson.
Add this copy of On Baking: a Textbook of Baking and Pastry Fundamentals to cart. $117.11, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2015 by Pearson.
