2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995 4 th ed. Labensky (Author), 121 ratings Hardcover 64.33 6 Used from 61.37 Paperback 66.27 4 Used from 59.77 2 New from 283. For Chefs, Bakers, Restaurant Managers and others in the food service industry. She also holds a Culinary Certificate from Scottsdale Community College. Hause On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Hardcover Jan. This new edition inspires readers' creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles.
Lavishly illustrated, it is the most complete guide on the market - emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. Organized via food 'types', On Cooking 4/e teaches the 'hows' and the 'whys' of culinary fundamentals supported by tested, contemporary recipes and supplement package which is second-to-none. 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. THE definitive culinary skills textbook in the market.
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