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120-day digital access to one eTextbook on Pearson+
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
This print textbook is available for students to rent for their classes. The Pearson print rental program provides students with affordable access to learning materials, so they come to class ready to succeed. For courses in baking and pastry. The how's and why's of baking On Baking: A Textbook of Baking and Pastry Fundamentals has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Aligned to ACF baking and pastry standards, the 4th edition has a new chapter dedicated to healthy baking and dessert plating. It also comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customizing, scaling, costing, and converting recipes.
Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University’s Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. Priscilla A. Martel is a professional chef, educator, and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. 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. Eddy Van Damme was born and raised in Belgium and started to create desserts at the age of 10. He attended pastry school in Bruges and at PIVA in Antwerp, and also studied patisserie in Paris at LeNôtre and Cacao Barry. Chef Eddy currently teaches his groundbreaking techniques in the pastry program at Houston Community College. The American and European Press have named Chef Eddy the Prince of Pastry, and he has won numerous awards and pastry competitions. He also holds five gold medals from the American Culinary Federation. Of 4,000 culinary books, On Baking has been selected in Sweden as the best professional cookbook worldwide.
1. Professionalism and Food Safety2. Tools and Equipment for the Bakeshop3. Bakeshop Ingredients4. Mise en Place5. Principles of Baking6. Quick Breads7. Basic Yeast Breads8. Preferments and Natural Starters9. Enriched Yeast Breads10. Laminated Doughs11. Cookies and Brownies12. Pies and Tarts13. Pastry and Dessert Components14. Cakes15. Icings and Cake Assembly16. Custards, Creams, and Sauces17. Ice Creams and Frozen Desserts18. Healthy Baking and Special Diets19. Tortes and Entremets20. Petits Fours21. Chocolate22. Plated Desserts23. Sugar Work and Confections
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 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.