BOOKS
On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity, and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. BUY IT NOW on Amazon.
Eddy Van Damme blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to [chefddy.com (amazon.com)].
Hello Chef,
You have done some great work with this book!! I am looking to start my own catering business and your book can help me in a huge benfit for me and partner. By adding desserts to my menu can increase my sales as well as my clientel. I only wish you greatness and keep doing the things that you doing.
much love,
Shanequa Denley
Chef Eddy,
I like the layout and white space in the 3rd addition of ON BAKING. I lent my copy of ON BAKING to a friend who’s a pastry at a large university. He was very happy with the two recipes he tried, and since purchased a copy of his own for large scale product production.
Congratulations on the 3rd Addition of ON BAKING,
John
I RECENTLY PUCHASED YOUR BOOK AN I AM WANTING TO START MY OWN CATERING COMPANY AN BY TAKING YOUR CLASS IS A PLUS AT FRIST I WAS WONDERING WHY CULINARY STUDENTS HAD TO TAKE PLATED DESERRTS BUT I AM REALLY LEARNING ALOT AND ENJOYING MY SELF ON THE WAY THANKS CHEF
I agree with Tamara, before I started this class, I hated the thought af baking! Now, i find myself trying them out at home! Luv this book!
Good job chef
with all my books this well come in handy when i need to bake a dessert as a matter of fact i made a chocolate cake from one of the reciepe