On Baking: A Textbook of Baking and Pastry Fundamentals [COST ACCUMULATOR] (4th Edition) - Hardcover

Labensky, Sarah R.; Martel, Priscilla A.; Van Damme, Eddy

Hardcover

ISBN 10: 0135238897 ISBN 13: 9780135238899

Publisher: Pearson, 2019

Synopsis

For courses in baking and pastry.

The how and the why of baking
On Baking: A Textbook of Baking and Pastry Fundamentals  has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Aligned to ACF baking and pastry standards, the 4th edition has a new chapters dedicated to healthy baking and dessert plating and comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customizing, scaling, costing, and converting recipes.

On Baking , 4th Edition, will also be available in summer 2020 via Revel™ , an interactive learning environment that enables students to read, practice, and study in one continuous experience. Use ISBN 9780135240144 to purchase the Revel access card.

About this title

About the Author

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University’s Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator, and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. 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.

Eddy Van Damme was born and raised in Belgium and started to create desserts at the age of 10. He attended pastry school in Bruges and at PIVA in Antwerp, and also studied patisserie in Paris at LeNôtre and Cacao Barry. Chef Eddy currently teaches his groundbreaking techniques in the pastry program at Houston Community College. The American and European Press have named Chef Eddy the Prince of Pastry, and he has won numerous awards and pastry competitions. He also holds five gold medals from the American Culinary Federation. Of 4,000 culinary books, On Baking has been selected in Sweden as the best professional cookbook worldwide.

Edition details

• Publisher: Pearson
• Publication date: 2019
• ISBN 10: 0135238897
• ISBN 13: 9780135238899
• Binding: Hardcover
• Language: English
• Edition number: 4
• Number of pages: 864