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On Baking (3rd Edition) Hardcover – February 11, 2012

ISBN-13: 978-0132374569 ISBN-10: 0132374560 Edition: 3rd

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Product Details

  • Hardcover: 864 pages
  • Publisher: Prentice Hall; 3 edition (February 11, 2012)
  • Language: English
  • ISBN-10: 0132374560
  • ISBN-13: 978-0132374569
  • Product Dimensions: 9.3 x 1.3 x 11 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #49,752 in Books (See Top 100 in Books)

Customer Reviews

Great book, better than my required text for culinary and pastry school.
Ansmom3
The pictures are beautiful, the instructions clear and helpful, and the variations on recipes inspiring.
Renae Holman Murti
I recommend this book to anyone who loves to bake and wants to improve their skill.
C. Higgins

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Edisonbradley on March 6, 2012
Format: Hardcover Verified Purchase
The new edition of On Baking offers the same thorough instuction as the previous editions but with more photographs and additional recipes. We used the second edition in culinary school and were able to understand most of the material without any additional instruction. With the new photographs and presentation, the third edition will be a great companion to cooks ranging from beginner, student and even established chefs.
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5 of 5 people found the following review helpful By Renae Holman Murti on November 26, 2012
Format: Kindle Edition Verified Purchase
My sister used this book for her culinary degree and has been raving about it. She offered to loan me her copy but when I started taking baking classes this fall I knew I needed my own copy. I love having the kindle edition for my iPad. This is a large book and I didn't want to have to carry it, along with my tools. Having it on my iPad means I have it when I travel or find myself with a few minutes in a coffee shop. The pictures are beautiful, the instructions clear and helpful, and the variations on recipes inspiring.
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5 of 5 people found the following review helpful By Thirteen Bakery on March 6, 2012
Format: Hardcover
The third edition of On Baking offers a good improvement over the previous iteration. Despite owning a copy of the second edition, the new recipes and improved look of the textbook drove me to purchasing a new copy. There are lots of new recipes that have been added to this book on top of the many delicious ones at were in the second edition and I can't wait to try them all.
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3 of 3 people found the following review helpful By M. Savino on April 27, 2012
Format: Hardcover Verified Purchase
As a professional pastry chef I am always looking for excellent reference books to keep in my library. "On Baking" is front and center in my library. It's is well organized so I can find what I'm looking for quickly. The photos and explanation of techniques are clear and well documented. And the techniques follow the time-tested methods of the professional chef. But, what really surprised me about the book was that it would be very "accessible" to the aspiring home baker. It's written in everyday language with plenty of photos to clarify the techniques. I highly recommend this as a great all-purpose pastry cookbook for a professional chef or aspiring home-baker.
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3 of 3 people found the following review helpful By Rainbaby110 on April 17, 2012
Format: Hardcover
On Baking 3rd Edition has some fantastic recipes that were added to it. It's so detailed that it makes baking accessible. You can use the recipes in this book to mix and match to make your own creations if that is your wish. It really is the best book you can buy for learning how to bake.
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2 of 2 people found the following review helpful By Mrbrown on October 3, 2012
Format: Hardcover Verified Purchase
This textbook is the most comprehensive book I have seen. It is wonderful for a professional chef or the home cook trying to learn. It is not just recipes but includes the science behind the techniques. Chef Van Damme has included recipes and both basic and advanced techniques for all areas of the pastry arts
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3 of 4 people found the following review helpful By C. Higgins on December 19, 2012
Format: Hardcover Verified Purchase
This book is truly amazing. I needed it for school and I have learned so much from it. It is very clearly written and there are hundreds of recipes and pictures so you know what the end result is supposed to look like. I recommend this book to anyone who loves to bake and wants to improve their skill. Just so you know, all recipes are measured in weight not volume. So for example, the recipes call for 1lb of flour instead of 4 cups. Being in school, I have learned to weigh all my dry ingredients and I have seen it makes for a more consistent end product since weight is more accurate than volume
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1 of 1 people found the following review helpful By Darren Moore on April 28, 2012
Format: Hardcover
In our library we have well over one hundered domestic and international baking books. Although On Baking is not the most expensive baking book we own, I must say it is the best of all of them. Recipes are spot on and directions flow easily with the right amount of explanation. Beautiful patisserie work is demonstrated throughout this book with a ton of "how to" pictures. I highly recommend this to anyone who wants a flawless baking book. This one is a keeper!
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