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On Baking: A Textbook of Baking and Pastry Fundamentals (Pearson Custom Library: Hospitality and Culinary Arts) Hardcover – 30 Jun 2008

5.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 848 pages
  • Publisher: Prentice Hall; 2 edition (30 Jun. 2008)
  • Language: English
  • ISBN-10: 0131579231
  • ISBN-13: 978-0131579231
  • Product Dimensions: 21.7 x 3.8 x 28.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 2,157,167 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Customer Reviews

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Top Customer Reviews

Format: Hardcover
I think that my title speaks for itself! If only there is a book like this one for EVERY profession!If only!Simply fantastic!
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Most Helpful Customer Reviews on (beta) HASH(0x8ad6e270) out of 5 stars 21 reviews
5 of 5 people found the following review helpful
HASH(0x89aa8cb4) out of 5 stars THIS BOOK SMELLS LIKE CINNAMON 23 Nov. 2010
By Kymberlee - Published on
Format: Hardcover
We use this book in my baking program, and it's awesome. Not only does it have charts for troubleshooting (Wondering why your cookies spread so much, or why your cake is domed? This book will tell you!) but it also has hundreds of recipes, explains what certain ingredients do, talks of the history of pretty much any category of baked good you can think of, and best of all: it includes a ribbon-like bookmark that is attached via the spine, PLUS it's scented to smell like apples and cinnamon!
5 of 5 people found the following review helpful
HASH(0x89aa8d08) out of 5 stars Very good pastry oriented book 13 April 2009
By R. Patterson - Published on
Format: Hardcover Verified Purchase
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...
2 of 2 people found the following review helpful
HASH(0x89aa8fe4) out of 5 stars A fantastic reference and a "Must Have" if you love to bake... 9 Feb. 2010
By Hilary H. Adams - Published on
Format: Hardcover
This is a big pastry arts cookbook with literally hundreds of recipes covering everything you could possibly imagine to bake! There are so many really cool things about this book and it has become my "go-to" book for everything baking. The recipes are easy to understand and follow and there is a bit of the science of baking explained that is tucked away in there, too... It may be a textbook, but you don't have to be a student or pastry chef to benefit from its contents. Even beginners can use this book easily! And because it's a textbook for pastry arts students, the procedures, tips and tricks are spelled out right there, allowing for amazingly decadent desserts to be made that look hard to master, but that have recipes that are actually very easy to follow.

There's a big section of "bakeshop ingredients" that I have referred to quite a few times that includes descriptions and pictures of fruits, spices, and more. It's been a really handy source of information to have that I haven't found in any other cookbook.

Each recipe has nutritional information included (which is incredibly useful!) and often recipes have flavor variation suggestions.

If I had to describe this baking book in one word, I think I would say "complete". It's really all you need in the kitchen!
2 of 2 people found the following review helpful
HASH(0x89aaa528) out of 5 stars Simply Amazing 27 Sept. 2011
By Bobbi Jeffrey - Published on
Format: Hardcover Verified Purchase
So, I am a domestic baker who took a couple short courses from a professional institution on baking because I simply love to bake. "On Baking" is the text used at that Institution and I love it. It is easy enough for the domestic baker yet it provides the technical information on the science of baking that anyone who wants great results needs to know. It is a staple in my kitchen. Additionally I purchased a used text but it was in immaculate condition - thank you Amazon.
4 of 5 people found the following review helpful
HASH(0x89aa8dc8) out of 5 stars Informative book 12 May 2009
By Paul W. Bailey - Published on
Format: Hardcover
On Baking has good things going for it. I liked the step-by-step layout of all of its recipes and how the science behind baking can either make or break you.
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