On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition Updated) – PDF
Aspiring home bakers and culinary arts students alike will appreciate the comprehensive coverage of this textbook designed for baking and pastry courses. The updated 3rd edition of On Baking (PDF) provides a solid foundation for successful baking by explaining its scientific principles in a user-friendly way. The book starts with general procedures, then moves on to explore the core principles and skills of baking. The chapters delve into specific applications and sample recipes, covering everything from loaves of bread to advanced pastry work, including chocolate work. The book also incorporates scientific, cultural, and historical aspects of baking and pastry arts to help readers master the craft. To stay current with the latest trends, this updated edition features over 230 new full-color photographs, 40 new recipes, and discussions on key topics like healthy baking, wedding cakes, and plating techniques. Students will learn the “how” and “why” of baking, making it an invaluable resource for budding chefs who want to pursue a career in the culinary arts. ISBN codes include 978-0133886757, 978-0133886900, and 978-0133886948.
Please note: This sale only includes the On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition Updated) eBook in PDF format. No access codes are included.
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