| | |  | Culinary Books | Home » » On Baking: A Textbook of Baking and Pastry Fundamentals | | | | | | | Product Promotions: | | | | | 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 | | Product Length:
| 11.12 inches | | Product Width:
| 8.57 inches | | Product Height:
| 1.38 inches | | Product Weight:
| 4.12 pounds | | 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 22 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 22 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
29 of 29 found the following review helpful:
 A fine book reference from a fine Pastry Chef!!Sep 16, 2004
By A. Rivera
"Alain"
I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.
*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?
18 of 18 found the following review helpful:
Absolutely indespensible!Feb 04, 2007
By Catherine Keith
"Katatonic"
We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.
It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!
11 of 11 found the following review helpful:
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!Jul 29, 2004
By M. Buck
"Maya Buck"
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck
9 of 10 found the following review helpful:
 A good source for bakingMay 13, 2007
By Theresa M. Daggett
"TMDaggett"
I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".
I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.
3 of 3 found the following review helpful:
THIS BOOK SMELLS LIKE CINNAMONNov 23, 2010
By Kymberlee
We use this book in my baking program, and it's awesome. Not only does it have charts for troubleshooting (Wondering why your cookies spread so much, or why your cake is domed? This book will tell you!) but it also has hundreds of recipes, explains what certain ingredients do, talks of the history of pretty much any category of baked good you can think of, and best of all: it includes a ribbon-like bookmark that is attached via the spine, PLUS it's scented to smell like apples and cinnamon!
See all 22 customer reviews on Amazon.com
| | |
|
