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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 (18) from $51.00
Avg. Customer Rating:  6 reviews
Sales Rank: 108787
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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| Customer Reviews:
| Showing reviews 1-5 of 6 | | NEXT » |
 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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