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

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.