Skip to main content Skip to main navigation
  1. Home
  2. Trades & Industries
  3. Culinary, Hospitality, Travel & Tourism
  4. Culinary Arts: Cooking
  5. On Baking: A Textbook of Baking and Pastry Fundamentals

On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition

  • Sarah R. Labensky
  • Priscilla A. Martel
  • Eddy Van Damme

Published by Pearson (February 27th 2020) - Copyright © 2020

4th edition

Unfortunately, this item is not available in your country.

Overview

DIGITAL UPDATE available for Fall 2020 classes

For courses in baking and pastry.

The how's and why's of baking
Revel 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.

Revel is Pearson’s newest way of delivering our respected content. Fully digital and highly engaging, Revel replaces the textbook and gives students everything they need for the course. Informed by extensive research on how people read, think, and learn, Revel is an interactive learning environment that enables students to read, practice, and study in one continuous experience – for less than the cost of a traditional textbook.

NOTE: 
Revel is a fully digital delivery of Pearson content. This ISBN is for the standalone Revel access card. In addition to this access card, you will need a course invite link, provided by your instructor, to register for and use Revel.

Table of contents

1. Professionalism and Food Safety
2. Tools and Equipment for the Bakeshop
3. Bakeshop Ingredients
4. Mise en Place
5. Principles of Baking
6. Quick Breads
7. Basic Yeast Breads
8. Preferments and Natural Starters
9. Enriched Yeast Breads
10. Laminated Doughs
11. Cookies and Brownies
12. Pies and Tarts
13. Pastry and Dessert Components
14. Cakes
15. Icings and Cake Assembly
16. Custards, Creams, and Sauces
17. Ice Creams and Frozen Desserts
18. Healthy Baking and Special Diets
19. Tortes and Entremets
20. Petits Fours
21. Chocolate
22. Plated Desserts
23. Sugar Work and Confections

For teachers

All the material you need to teach your courses.

Discover teaching material