On Baking: A Textbook of Baking and Pastry Fundamentals [With CDROM]

by Priscilla R. Martel, Eddy Van Damme, Sarah R. Labensky, et al.

Book Overview

From the creators of the best-selling "On Cooking, 4/e" comes the new edition of "On Baking--"the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0135336473
• ISBN13: 9780135336472
• Release Date: April 2004
• Publisher: Prentice Hall
• Length: 704 Pages
• Weight: 4.30 lbs.
• Dimensions: 1.4" x 8.6" x 11.1"

Customer Reviews

Very educational book

Good book to have in the kitchen when you are interested in baking.

Very good pastry oriented book

This book has more chapters on the pastry side of things than baking breads and yeast products. My favorite chapters covered cakes, tortes, sauces, plating, frozen desserts, and chocolate work. It has more pictures of finished desserts and plating ideas than other baking textbooks I have bought. MAKE SURE YOUR COPY COMES WITH THE EXTRA ONLINE CODE TO ACCESS A LOT MORE FEATURES! Not all "New" books come with these for some reason...

Very professional book

This is a great textbook. The recipes are not industrial size so you could make them at home. It is a culinary school book so you can read about equipment, techniques, etc, You could make some pretty fancy desserts from this book and impress your friends and family. Not for the novice or beginner cook though.

Absolutely indespensible!

We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep. It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!

A fine book reference from a fine Pastry Chef!!

I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making. If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry. *** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?

On Baking by Eddy Van Damme is a MUST for every Chef & Cook!

This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert. This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results. Maya Buck