On Baking 3rd edition by Sarah R. Labensky, Priscilla R. Martel, Eddy Van
Damme brings a fresh new design and 350+ new images to the “fundamentals”
approach that has prepared thousands of students for successful careers in the
baking and pastry arts. It teaches both the “hows” and “whys,” starting with
general procedures, highlighting core principles and skills, and then
presenting many applications and sample recipes. Professionalism, breads,
desserts and pastries, and advanced pastry work are each covered in detail, and
baking and pastry arts are presented in cultural and historical context
throughout.
An
expanded recipe testing program involving chef-instructors at leading culinary
schools ensures superior accuracy, clarity and instructional value. On
Baking 3rd edition reflects
key trends including artisan baking, sensory science, and flavor pairing, and
is complemented by a greatly enhanced support package, including media
solutions MyCulinaryLab for course management and Pearson Kitchen Manager for
recipe management.
On Baking 3rd edition offers a
good improvement over the previous iteration. Despite owning a copy of the
second edition, the new recipes and improved look of the textbook drove me to
purchasing a new copy. There are lots of new recipes that have been added to
this book on top of the many delicious ones at were in the second edition and I
can't wait to try them all.
Or
Download pdf ebook
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On
Baking 3rd edition PDF ebook Download
Sarah
R. Labensky
(Author), Priscilla R. Martel (Author), Eddy Van Damme (Author) | Paperback: 864 pages | Publisher: Prentice
Hall
