On Baking: Textbook of Baking & Pastry Fundamentals (Pearson New International Edition) 3/E ePDF

Level/Grade: Tertiary
Author(s): Labensky, SR; Martel, PA; Van Damme, E
ISBN: 9781292033570
License: Perpetual licence
File type: ePDF
R924,50
R924,50
On Baking: Textbook of Baking & Pastry Fundamentals 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. 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 programme 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 flavour pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab® for course management and Pearson Kitchen Manager for recipe management.

This eBook is in ePDF format, which enables you to:
  • View the entire book offline on desktop or tablet;
  • Search for and highlight text; and
  • Add and edit personal notes directly in your eBook.
Country South Africa
Product Type Text Book
Author(s) Labensky, SR; Martel, PA; Van Damme, E
Level/Grade Tertiary
Brand Pearson
Imprint Pearson
ISBN 9781292033570
Licence Perpetual licence
File type ePDF
Format ePDF
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