On Baking: A Textbook of Baking and Pastry Fundamentals, teaches students both the principles and practices of baking and the pastry arts. The text includes the latest in the hospitality industry including:

More than 40 new recipes and 200 new photographs that reflect up-to-the-minute trends in bakeries and food service.

More than 230 new photographs and illustrations provide clear representations of core preparations which are the foundation of any good baking textbook.

New headings discuss the origins of specific products to enhance students’ understanding of how to best prepare an item.

Additional troubleshooting content is included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste, and pastry cream.

Additional content has been added throughout the text to stress the science that students need to understand baking.


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