On Baking A Textbook of Baking and Pastry Fundamentals 4th Edition Your Indispensable Tool

ISBN-13: 9780136705000

“On Baking: A Textbook of Baking and Pastry Fundamentals 4th Edition” is a comprehensive guide to the art and science of baking. This book covers all the essential techniques, ingredients, and equipment needed to create a wide variety of baked goods, from breads and pastries to cakes and cookies.

The book begins with an introduction to the basic principles of baking, including the role of ingredients like flour, sugar, and leavening agents. It then moves on to more advanced topics such as mixing methods, shaping techniques, and decorating ideas.

Each chapter includes step-by-step instructions, helpful tips, and troubleshooting advice to ensure success in the kitchen. The book also features over 800 recipes, ranging from classic favorites like chocolate chip cookies and apple pie to more exotic creations like macarons and croissants.

Whether you are a novice baker looking to improve your skills or a seasoned pro seeking new inspiration, “On Baking” is a valuable resource for anyone passionate about the art of baking. With its clear explanations, detailed illustrations, and delicious recipes, this book is sure to become a go-to reference for bakers of all levels.

This edition retains the full content with the added advantage of portability, allowing readers to easily access and engage with the material from any device, whether in a classroom or during fieldwork.