On Baking: A Textbook of Baking and Pastry Fundamentals, Volume 1

Front Cover
Pearson-Prentice Hall, 2005 - Cooking - 704 pages
1 Review

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 well-written, 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.

What people are saying - Write a review

book in great condition

User Review  - patricia2015 - Overstock.com

This is a great book to learn baking. Contains alot of recipes and pictures. Read full review

Other editions - View all

About the author (2005)

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

Bibliographic information