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On Baking A Textbook of Baking and Pastry Fundamentals

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ISBN-10: 0135336473

ISBN-13: 9780135336472

Edition: 2005

Authors: Sarah R. Labensky, Stacey Winters Quattrone, William E. Ingram, Richard Embery, Priscilla A. Martel

List price: $154.00
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For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
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Book details

List price: $154.00
Copyright year: 2005
Publisher: Prentice Hall PTR
Publication date: 3/31/2004
Binding: Hardcover
Pages: 736
Size: 8.25" wide x 10.75" long x 1.25" tall
Weight: 4.290
Language: English

Tools and Equipment for the Bakeshop
Principles of Baking
Bakeshop Ingredients
Mise en Place
Quick Breads
Yeast Breads
Enriched Yeast Doughs
Cookies and Brownies
Pies and Tarts
Pastry Doughs
Laminated Doughs
Syrups, Icings and Sauces
Cakes and Torts
Custards and Creams
Ice Cream and Frozen Deserts
Healthful and Special-Needs Baking
Petits Fours
Restaurant Desserts
Chocolate and Decorative Work
Measurements and Conversion Charts
High Altitude Baking
Fresh Fruit Availability Chart
Professional Organizations
Bibliography and Recomended Readings
General Index