On Baking
On Baking
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On Baking by Sarah R Labensky
For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.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
| SKU | Unavailable |
| ISBN 13 | 9780135336472 |
| ISBN 10 | 0135336473 |
| Title | On Baking |
| Author | Sarah R Labensky |
| Condition | Unavailable |
| Publisher | Pearson Education (US) |
| Year published | 2004-06-02 |
| Number of pages | 736 |
| Prizes | Winner of Gourmand World Cookbook Awards (USA Only) (For Food Professionals) 2004 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |