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On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition-Updated) - eBook

On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition Updated) – eBook

eBook Details

  • Authors: Sarah R. Labensky, Eddy Van Damme, Priscilla Martel
  • File Size: 84 MB
  • Format: PDF
  • Page Length: 860 Pages
  • Publisher: ‎ Pearson; Thirrd edition
  • Publication Date: ‎ March 3, 2015
  • Language: ‎ English
  • ISBN-10: 0133886751, 0133886905, 0133886948
  • ISBN-13: 9780133886757, 9780133886900, 9780133886948

Original price was: $74.99.Current price is: $12.00.

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About The Author

Eddy Van Damme

Priscilla Martel

Priscilla Martel

Priscilla A. Martel is a chef, educator, and food writer specializing in Mediterranean cuisines and baking. She developed her skills at Restaurant du Village in Chester, CT, opened in 1979. Now, she runs All About Food, which has baking patents and partners with food and restaurant industries.

 

Sarah Labensky

Sarah Labensky

Chef Sarah R. Labensky is an accomplished culinary educator and administrator with significant experience in the restaurant and catering industries, as well as in textbook authorship and advocacy for culinary professionalism. She currently teaches at the Sol International Culinary Arts School (SICA) at Woosong University in Daejeon, Korea. Previously, she served as the founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) and was a professor of culinary arts at Scottsdale Community College in Arizona.

This comprehensive textbook 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 (PDF) enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches the how and why, starting with general procedures, highlighting core principles and skills, and presenting applications and sample recipes. Professionalism, loaves of bread, desserts, pastries, and advanced pastry work–including chocolate work–are each covered in detail. To help cooking students 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.

978-0133886757, 978-0133886900, 978-0133886948

NOTE: This sale only includes the On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition, Updated) eBook in PDF. No access codes are included.

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