| | |  | Knives | Home » » On Baking: A Textbook of Baking and Pastry Fundamentals | | | | | | | Description: | | Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry. | | | Product Details: | | | Author:
| Sarah R. Labensky | | Hardcover:
| 736 pages | | Publisher:
| Prentice Hall | | Publication Date:
| April 10, 2004 | | Language:
| English | | ISBN:
| 0135336473 | | Package Length:
| 11.0 inches | | Package Width:
| 8.3 inches | | Package Height:
| 1.4 inches | | Package Weight:
| 4.35 pounds | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 On BakingFeb 17, 2010
Good book but the new version is better especially when the teacher tells you to turn to one page, but it is the wrong page because you have the old version. There are also a few changes in the new version which are a great help, such as having all the short cuts in one place. But all in all it's still the same book.
A fantastic reference and a "Must Have" if you love to bake...Feb 09, 2010
This is a big pastry arts cookbook with literally hundreds of recipes covering everything you could possibly imagine to bake! There are so many really cool things about this book and it has become my "go-to" book for everything baking. The recipes are easy to understand and follow and there is a bit of the science of baking explained that is tucked away in there, too... It may be a textbook, but you don't have to be a student or pastry chef to benefit from its contents. Even beginners can use this book easily! And because it's a textbook for pastry arts students, the procedures, tips and tricks are spelled out right there, allowing for amazingly decadent desserts to be made that look hard to master, but that have recipes that are actually very easy to follow.
There's a big section of "bakeshop ingredients" that I have referred to quite a few times that includes descriptions and pictures of fruits, spices, and more. It's been a really handy source of information to have that I haven't found in any other cookbook.
Each recipe has nutritional information included (which is incredibly useful!) and often recipes have flavor variation suggestions.
If I had to describe this baking book in one word, I think I would say "complete". It's really all you need in the kitchen!
0 of 17 found the following review helpful:
 item not in stockSep 22, 2009
i didn't get my product, even though it showed in stock...it was out of stock. When I got my refund, a lesser amount was applied to my account. It was fixed once i contacted them.
1 of 2 found the following review helpful:
Informative bookMay 12, 2009
On Baking has good things going for it. I liked the step-by-step layout of all of its recipes and how the science behind baking can either make or break you.
2 of 2 found the following review helpful:
Very good pastry oriented bookApr 13, 2009
This book has more chapters on the pastry side of things than baking breads and yeast products. My favorite chapters covered cakes, tortes, sauces, plating, frozen desserts, and chocolate work. It has more pictures of finished desserts and plating ideas than other baking textbooks I have bought.
MAKE SURE YOUR COPY COMES WITH THE EXTRA ONLINE CODE TO ACCESS A LOT MORE FEATURES! Not all "New" books come with these for some reason...
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