On Baking (Update) A Textbook of Baking and Pastry Fundamentals

by ; ;
  • ISBN13:


  • ISBN10:


  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 1/6/2015
  • 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: $56.45
    Check/Direct Deposit: $53.76
  • 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: $143.20 Save up to $65.87
  • Rent Book $77.33
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The 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.


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.

Author Biography

Chef Sarah Labensky
Currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College.  Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.  She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014), The Prentice Hall Essentials Dictionary of Culinary Arts (Prentice Hall, 2007), and Applied Math for Food Service (Prentice Hall, 1997).

Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer.  She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.

She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.

Chef Eddy van Damme
Belgian-born pastry chef and confectioner, Eddy Van Damme is Professor in the Baking and Pastry Arts Program at Houston Community College. He studied at pastry school in Bruges and at PIVA in Antwerp, Belgium as well as in Paris at LeNôtre and Cacao Barry before coming to the United States over 20 years ago.  Winner of 5 American Culinary Federation Gold Medals, Chef Van Damme consults to many companies including Imperial Sugar. He is host of popular and award-winning TV show Bake It!

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. Artisan and 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
Photo Credits

Rewards Program

Write a Review