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| On Baking: A Textbook of Baking and Pastry Fundamentals | 
 enlarge | Authors: Sarah R. Labensky, Klaus G. Tenbergen, Eddy Vandamme, Pricilla Martel, Software Sierra
Publisher: Prentice Hall
Category: Book
List Price: $102.00
Buy New: $68.99
You Save: $33.01 (32%)
New (16) Used (17) from $36.56
Avg. Customer Rating:  6 reviews
Sales Rank: 357029
Media: Hardcover
Number Of Items: 1
Pages: 736
Shipping Weight (lbs): 4.4
Dimensions (in): 11 x 8.3 x 1.4
ISBN: 0135336473
Dewey Decimal Number: 641.815
EAN: 9780135336472
ASIN: 0135336473
Publication Date: April 10, 2004
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
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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| Customer Reviews: Read 1 more reviews...
 For serious bakers February 22, 2008
1 out of 1 found this review helpful
Anyone who enjoys baking should have this book on their shelf. Although some of the recipes are difficult to make in a household kitchen, a little bit of scaling back and imagination for a proof box, etc. will help you turn out great tasting baked goods. I can't get enough of the sourdough, french bread and rolls. Their bread recipes are excellent.
 Excellent & received quickly November 5, 2007
0 out of 2 found this review helpful
The book was in excellent condition, and we received it quicker than expected! Awesome!
A good source for baking May 13, 2007
5 out of 5 found this review helpful
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.
Absolutely indespensible! February 4, 2007
7 out of 7 found this review helpful
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!!!
A fine book reference from a fine Pastry Chef!! September 16, 2004
19 out of 19 found this review helpful
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?
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