For courses in Introduction to Baking and Baking and Pastry Fundamentals.
Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
- ISBN10 0136705006
- ISBN13 9780136705000
- Publish Date 1 January 2020 (first published 31 December 1999)
- Publish Status Unknown
- Imprint Pearson
- Edition 4th ed.
- Format Hardcover
- Pages 864
- Language English