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.
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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.
Read Less
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Seller's Description:
Fine. No dust jacket. Limited Copies Available-Like New/Mint Condition-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE-May have barcode or school stamp.
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Seller's Description:
New. Still in Shrinkwrap Quantity Available: 1. ISBN: 0135336473. ISBN/EAN: 9780135336472. Pictures of this item not already displayed here available upon request. Inventory No: 1560776030.
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Seller's Description:
Pages and cover are intact. Used book in good and clean conditions. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
