On Baking

by ; ;
  • ISBN13:


  • ISBN10:


  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 2/1/2012
  • Publisher: Pearson

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $21.00
    Check/Direct Deposit: $20.00
  • eCampus.com Device Compatibility Matrix

    Click the device icon to install or view instructions

    Apple iOS | iPad, iPhone, iPod
    Android Devices | Android Tables & Phones OS 2.2 or higher | *Kindle Fire
    Windows 10 / 8 / 7 / Vista / XP
    Mac OS X | **iMac / Macbook
    Enjoy offline reading with these devices
    Apple Devices
    Android Devices
    Windows Devices
    Mac Devices
    iPad, iPhone, iPod
    Our reader is compatible
    Android 2.2 +
    Our reader is compatible
    Kindle Fire
    Our reader is compatible
    10 / 8 / 7 / Vista / XP
    Our reader is compatible
    Our reader is compatible
List Price: $170.40 Save up to $102.24
  • Rent Book $68.16
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


On Baking, Third Editionbrings 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. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

Table of Contents




Part I. Professionalism and the Bakeshop

1. Professionalism

2. Tools and Equipment for the Bakeshop

3. Principles of Baking

4. Bakeshop Ingredients

5. Mise En Place


Part II. Breads

6. Quick Breads

7. Yeast Breads

8. Enriched Yeast Breads

9. Laminated Doughs


Part III. Desserts and Pastries

10. Cookies and Brownies

11. Pies and Tarts

12. Pastry and Dessert Components

13. Cakes and Icings

14. Custards, Creams and Sauces

15. Ice Cream and Frozen Desserts

16. Healthful and Special-Needs Baking


Part IV. Advanced Pastry Work

17. Tortes and Specialty Cakes

18. Petits Fours and Confections

19. Restaurant and Plated Desserts

20. Chocolate and Sugar Work


Appendix I. Measurement and Conversion Charts

Appendix II. Fresh Fruit Availability Chart

Appendix III. Volume Formulas

Appendix IV. Templates




Recipe Index

Subject Index

Rewards Program

Write a Review