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On Baking: A Textbook of Baking and Pastry Fundamentals
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Bibliographic Detail
Publisher Prentice Hall
Publication date July 11, 2012
Pages 827
Binding Hardcover
Edition 3 pck har/
Book category Adult Non-Fiction
ISBN-13 9780133080483
ISBN-10 013308048X
Dimensions 1.25 by 9.50 by 11.25 in.
Weight 5.30 lbs.
Availability§ Publisher Out of Stock Indefinitely
Original list price $197.73
§As reported by publisher
Amazon.com says people who bought this book also bought:
On Cooking | On Baking | Knife Skills for Chefs | Culinary Fundamentals | Baking Fundamentals | On Cooking | How Baking Works
Summaries and Reviews
Amazon.com description: Product Description:

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

 

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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. 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.

 

013308048X / 9780133080483 On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0132374560 / 9780132374569 On Baking

0132955474 / 9780132955478 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking

 



Editions
Hardcover
Book cover for 9780133080483 Book cover for 9780133461671 Book cover for 9780133886757
 
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
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
The price comparison is for this edition
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.

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