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

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

 

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.

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About the Author:

"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

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Other Popular Editions of the Same Title

9780133886757: On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition)

Featured Edition

ISBN 10:  0133886751 ISBN 13:  9780133886757
Publisher: Pearson, 2015
Hardcover

9780132373050: Study Guide for On Baking

Pearson, 2012
Softcover

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

Pearson, 2015
Hardcover

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Book Description Pearson Education (US), United States, 2015. Paperback. Condition: New. 3rd edition. Language: English. Brand new Book. This is the Study Guide for On Baking (Update). 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. Seller Inventory # AAS9780133886931

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Book Description Pearson Education (US), United States, 2015. Paperback. Condition: New. 3rd edition. Language: English. Brand new Book. This is the Study Guide for On Baking (Update). 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. Seller Inventory # AAS9780133886931

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