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Sinopsis
On Baking, Third Edition 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. This 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.
This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
"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
"Sobre este título" puede pertenecer a otra edición de este libro.
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On Baking
Publicado por
Pearson Education (US), 2012
ISBN 10: 0132374560
ISBN 13: 9780132374569
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Tapa dura
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Fair. On Baking, Third Edition 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. This 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. This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489. Nº de ref. del artículo: CIN0132374560A
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On Baking (3rd Edition)
Librería: HPB-Red, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_457555563
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Imagen de archivo
On Baking
Publicado por
Pearson Education (US), 2012
ISBN 10: 0132374560
ISBN 13: 9780132374569
Antiguo o usado
Tapa dura
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardback. Condición: Fair. On Baking, Third Edition 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. This 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. This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489. Nº de ref. del artículo: CIN0132374560A
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On Baking (3rd Edition)
Librería: -OnTimeBooks-, Phoenix, AZ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail. Nº de ref. del artículo: OTV.0132374560.G
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On Baking (3rd Edition)
Librería: BookResQ., West Valley City, UT, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Fair. Scuffed back cover with a factory crease. Food spots on some pages. Usable copy. NO Priority Mail is available on this item. No international shipping. -3a-. Nº de ref. del artículo: D471125AGmug173901-1
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On Baking (3rd Edition)
Librería: YESIBOOKSTORE, MIAMI, FL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
hardcover. Condición: As New. Nº de ref. del artículo: 0132374560-VB
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On Baking (3rd Edition)
Librería: Rebooksellers, Tequesta, FL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Good. This Book is in Good condition. See our picture for exact item you will receive. All items ship within 24 hours. Packaging is 100% Recyclable. Most items purchased from Charitable organizations. A portion of each sale is also donated to a monthly charity, check your package for this month's charity. Reuse-Recycle-Rebook! Nº de ref. del artículo: 2511H-11999A-17A
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On Baking (3rd Edition)
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: 23G95_37_0132374560
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On Baking
Librería: Flashback Books, Old Saybrook, CT, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardcover. Condición: New. Estado de la sobrecubierta: New. 3rd Edition. On Baking, Third Edition offers over 350 new images and recipes for baking breads, desserts and pastrie. The fundamentals course approach has prepared thousands of students for successful careers in the baking and pastry arts by offering both both the "hows" and "whys," with many applications and sample recipes. This edition reflects key trends including artisan baking, sensory science, and flavor pairing. Nº de ref. del artículo: ABE-1778251127905
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On Baking (3rd Edition)
Librería: School Library Book Sales, Pomona, CA, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: Fine. Overstock school book. Multiple copies available. Rebound by a professional bindery. New cover, property box and strong binding. May still have some writing on inside pages and school barcode. Otherwise in Like New condition. Nº de ref. del artículo: F0103_9780132374569_RB
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