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On Baking: A Textbook of Baking and Pastry Fundamentals
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Jump down to see edition details for On Baking: A Textbook of Baking and Pastry Fundamentals: Hardcover
Jump down to see edition details for On Baking: A Textbook of Baking and Pastry Fundamentals: Hardcover | Paperback
Jump down to see edition details for On Baking: A Textbook of Baking and Pastry Fundamentals: Hardcover | Paperback
Bibliographic Detail
Publisher Prentice Hall
Publication date January 16, 2015
Pages 828
Binding Hardcover
Edition 3 updated
Book category Adult Non-Fiction
ISBN-13 9780133886757
ISBN-10 0133886751
Dimensions 1.25 by 9.50 by 11 in.
Weight 4.60 lbs.
Original list price $143.20
Summaries and Reviews
Amazon.com description: Product Description:

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker

Help readers understand the how and why of successful baking
On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.

More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.

Also available with MyCulinaryLab
This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.

NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404.

MyCulinaryLab should only be purchased when required by an instructor.



Editions
This edition contains multiple works--typically stories or entire novels--that are found in different collections. Below find each work in this edition grouped by how you can find each.
Hardcover
Book cover for 9780132374569 Book cover for 9780133103083 Book cover for 9780133886757 Book cover for 9780134115252
 
3 pck har/ edition from Prentice Hall (January 31, 2015)
9780134115252 | details & prices | 828 pages | 9.50 × 11.25 × 1.25 in. | 4.74 lbs | List price $170.53
About: NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN.
The price comparison is for this edition
3 updated edition from Prentice Hall (January 16, 2015)
9780133886757 | details & prices | 828 pages | 9.50 × 11.00 × 1.25 in. | 4.60 lbs | List price $143.20
This edition also contains On Baking: A Textbook of Baking and Pastry Fundamentals, On Baking: A Textbook of Baking and Pastry Fundamentals
About: This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts.
3 pck csm edition from Prentice Hall (April 26, 2012)
9780133103083 | details & prices | 9.00 × 10.50 × 1.75 in. | 6.15 lbs | List price $183.73
About: This package contains: 0013237305X: Study Guide for On Baking 0132374560: On Baking
3 edition from Prentice Hall (February 11, 2012)
9780132374569 | details & prices | 827 pages | 9.25 × 11.25 × 1.50 in. | 5.10 lbs | List price $170.40
About: On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts.
Hardcover
Book cover for 9780133080483 Book cover for 9780133461671 Book cover for 9780133886757
 
The price comparison is for this edition
3 updated edition from Prentice Hall (January 16, 2015)
9780133886757 | details & prices | 828 pages | 9.50 × 11.00 × 1.25 in. | 4.60 lbs | List price $143.20
This edition also contains On Baking: A Textbook of Baking and Pastry Fundamentals, On Baking: A Textbook of Baking and Pastry Fundamentals
About: This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts.
With Richard Embery (other contributor) | 3 pck har/ edition from Prentice Hall (April 1, 2013)
9780133461671 | details & prices | 825 pages | 9.50 × 11.00 × 1.50 in. | 5.40 lbs | List price $212.48
About: On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts.
3 pck har/ edition from Prentice Hall (July 11, 2012)
9780133080483 | details & prices | 827 pages | 9.50 × 11.25 × 1.25 in. | 5.30 lbs | List price $197.73
About: ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN.
Paperback
Book cover for 9780132373050 Book cover for 9780133886931
 
3 csm stu edition from Prentice Hall (January 28, 2015)
9780133886931 | details & prices | 229 pages | 9.00 × 11.25 × 0.50 in. | 1.00 lbs | List price $38.00
About: This is the Study Guide for On Baking (Update).
3 stg stu edition from Prentice Hall (May 7, 2012)
9780132373050 | details & prices | 220 pages | 8.50 × 11.00 × 0.25 in. | 0.92 lbs | List price $38.00
About: This is a student supplement associated with:   On Baking, 3/e Sarah R.
Hardcover
Book cover for 9780133886757 Book cover for 9780135336472
 
The price comparison is for this edition
With Sarah R. Labensky, Eddy Van Damme (other contributor) | 3 updated edition from Prentice Hall (January 16, 2015)
9780133886757 | details & prices | 828 pages | 9.50 × 11.00 × 1.25 in. | 4.60 lbs | List price $143.20
This edition also contains On Baking: A Textbook of Baking and Pastry Fundamentals, On Baking: A Textbook of Baking and Pastry Fundamentals
About: This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts.
Hardcover with CD edition from Prentice Hall (March 31, 2004)
9780135336472 | details & prices | 704 pages | 8.25 × 10.75 × 1.25 in. | 4.30 lbs | List price $153.33
About: 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.
Paperback
Book cover for 9780132357753
 
With Sarah R. Labensky, Eddy Van Damme | 2 stg stu edition from Prentice Hall (July 29, 2008)
9780132357753 | details & prices | 236 pages | 8.50 × 11.25 × 0.75 in. | 1.00 lbs | List price $42.00
This edition also contains On Baking: A Textbook of Baking and Pastry Fundamentals
About: This is a student supplement associated with: On Baking, 3/e Sarah R.

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