On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition)

4.48 avg rating
( 109 ratings by Goodreads )
 
9780133886757: On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition)
View all copies of this ISBN edition:
 
 

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

Also available with MyCulinaryLab
This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.

NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404.

MyCulinaryLab should only be purchased when required by an instructor.

"synopsis" may belong to another edition of this title.

About the Author:

Chef Sarah Labensky
Currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College.  Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.  She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).

Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer.  She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.

She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.

Chef Eddy van Damme
Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNôtre and Cacao Barry before coming to the United States over 20 years ago.  Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 146.40
US$ 136.48

Convert currency

Shipping: US$ 3.99
Within U.S.A.

Destination, rates & speeds

Add to Basket

Other Popular Editions of the Same Title

9780133886931: Study Guide for On Baking (Update): A Textbook of Baking and Pastry Fundamentals

Featured Edition

ISBN 10:  013388693X ISBN 13:  9780133886931
Publisher: Pearson, 2015
Softcover

9780132373050: Study Guide for On Baking

Pearson, 2012
Softcover

9780134188003: On Baking (Update): A Textbook of Baking and Pastry Fundamentals (NASTA)

Pearson, 2015
Hardcover

Top Search Results from the AbeBooks Marketplace

1.

Labensky, Sarah R.
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Quantity Available: > 20
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2015. HRD. Condition: New. New Book. Shipped from UK within 10 to 14 business days. Established seller since 2000. Seller Inventory # PJ-9780133886757

More information about this seller | Contact this seller

Buy New
US$ 136.48
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

2.

Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
Published by Pearson Education (US), United States (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2015. Hardback. Condition: New. 3rd edition. Language: English . Brand New Book. This comprehensive text 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 enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly 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. Also available with MyCulinaryLabThis title is also available with MyCulinaryLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor. Seller Inventory # AAS9780133886757

More information about this seller | Contact this seller

Buy New
US$ 182.66
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

3.

Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
Published by Pearson Education (US), United States (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 10
Seller:
Book Depository hard to find
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2015. Hardback. Condition: New. 3rd edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. This comprehensive text 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 enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly 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. Also available with MyCulinaryLabThis title is also available with MyCulinaryLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor. Seller Inventory # BTE9780133886757

More information about this seller | Contact this seller

Buy New
US$ 182.66
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

4.

Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
Published by Pearson Education (US), United States (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2015. Hardback. Condition: New. 3rd edition. Language: English . Brand New Book. This comprehensive text 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 enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly 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. Also available with MyCulinaryLabThis title is also available with MyCulinaryLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor. Seller Inventory # AAS9780133886757

More information about this seller | Contact this seller

Buy New
US$ 188.07
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

5.

Labensky, Sarah R./ Martel, Priscilla A./ Van Damme, Eddy
Published by Pearson College Div (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 1
Seller:
Revaluation Books
(Exeter, United Kingdom)
Rating
[?]

Book Description Pearson College Div, 2015. Hardcover. Condition: Brand New. 3rd updated edition. 864 pages. 10.90x9.00x1.20 inches. In Stock. Seller Inventory # zr0133886751

More information about this seller | Contact this seller

Buy New
US$ 178.86
Convert currency

Add to Basket

Shipping: US$ 9.92
From United Kingdom to U.S.A.
Destination, rates & speeds

6.

Sarah R. Labensky; Priscilla A. Martel; Eddy Van Damme
Published by Pearson (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 3
Seller:
Rating
[?]

Book Description Pearson, 2015. Condition: New. Seller Inventory # TV9780133886757

More information about this seller | Contact this seller

Buy New
US$ 207.53
Convert currency

Add to Basket

Shipping: US$ 3.21
From Germany to U.S.A.
Destination, rates & speeds

7.

Labensky, Sarah R., Martel, Priscilla A.
Published by Pearson (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 2
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Pearson, 2015. Hardcover. Condition: New. Never used!. Seller Inventory # P110133886751

More information about this seller | Contact this seller

Buy New
US$ 219.48
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

8.

Sarah R. Labensky; Priscilla A. Martel; Eddy Van Damme
Published by Pearson (2015)
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 1
Seller:
Irish Booksellers
(Portland, ME, U.S.A.)
Rating
[?]

Book Description Pearson, 2015. Condition: New. book. Seller Inventory # MB012YXN3RC

More information about this seller | Contact this seller

Buy New
US$ 222.34
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

9.

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy
Published by Pearson
ISBN 10: 0133886751 ISBN 13: 9780133886757
New Hardcover Quantity Available: 1
Seller:
SGS Trading Inc
(Franklin Lakes, NJ, U.S.A.)
Rating
[?]

Book Description Pearson. Hardcover. Condition: New. 0133886751 NEW TEXTBOOK, SHIPS WITH EMAILED TRACKING FROM USA. Seller Inventory # Z0133886751ZN

More information about this seller | Contact this seller

Buy New
US$ 293.12
Convert currency

Add to Basket

Shipping: US$ 3.89
Within U.S.A.
Destination, rates & speeds