On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition 3rd Edition

My book arrived in perfect condition and for a much better price than the college bookstore. It's an easy to follow book with a lot of great basic recipes. Will be keeping even after class ends.

I was given this book by a colleague. I liked it so much I bought a new copy as a gift for my son. The book has great info about the baking process and lots of great recipes. I think it’s too expensive, but it is a great book. You should also check out Food Lab by J Kenji Lopez-Alt.

This is one of those books (like its companion "On Cooking" that is a wealth of information whether you are a food professional or a novice cook. It is a text book, but it is excellent. It is presented in a clear, well illustrated, logically organized manner and is easy to read and understand even if you are a novice.The price of this and the companion will scare some folks away. That is a pity as you could easily buy several other cookbooks totaling way more than this but not get the information and understanding that you would from this book. If you are a cook, serious about cooking, beginning but wanting to learn or know someone who is, this is the book to get. My wife is a Master Food Volunteer in VA trained by VA Tech. This is also known as a Master Food Preserver in other states who complete the same training program through their state university. She and others like her educate the public on food preparation, sanitation, storage, preserving, and other related food topics. For her, this is the "go to" reference on the subject regarding baking, as is the other for cooking.

The book arrived in time for my daughter to start school. No damage.

I jumped into this class at the last minute, so I gave a 5-star rating for accessibility! In the beginning stages of using this, but our Chef Instructor is a professional Pastry Chef at Wegmans and she is very impressed with this book for the many courses she has taught utilizing it!Digital features are navigable & assists in study! Actually, I wasn't sure if I would like the digital version since I like to have a book in front of me, but I am able to highlight a section and go back and decided if I STILL want it highlighted--- one cannot UNDO in a book with a marker/pen! VERY affordable for a college textbook rental!

I got this book as required material for a university lab class. The content and material is quite comprehensive. There's historical material in parts of each chapter which are quite interesting to read. Good pictures of technique and ingredients, figures, tables and diagrams. Has a great table of contents specifically for formulas (aka recipes in the savory world) as well as a glossary of common terms, a section of appendices that have conversation charts and templates, and a page index in the back. I took one star away because the pages are fairly glossy which makes the ink smear with only a little touch of a finger or thumb and is especially bad smearing if you get any liquid or oil on it. I've read about half the chapters and we use this to guide our baking while in the lab. We're only on day 3 of 35 in lab and my book already is showing wear. I would buy this book new for content but I would not recommend to buy this book used due to this factor.

I need it for school. It's helping me pass so it's awesome.

I use this book for my baking school. It’s great and one of the best baking books I have owned many recipes and explanations on different dough methods and temperature items need to be at and not exceed.