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. 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. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.
THIS BOOK SMELLS LIKE CINNAMON
By Kymberlee on Nov 23, 2010
We use this book in my baking program, and it's awesome. Not only does it have charts for troubleshooting (Wondering why your cookies spread so much, or why your cake is domed? This book will tell you!) but it also has hundreds of recipes, explains what certain ingredients do, talks of the history of pretty much any category of baked good you can think of, and best of all: it includes a ribbon-like bookmark that is attached via the spine, PLUS it's scented to smell like apples and cinnamon!
Very good pastry oriented book
By R. Patterson on Apr 13, 2009
This book has more chapters on the pastry side of things than baking breads and yeast products. My favorite chapters covered cakes, tortes, sauces, plating, frozen desserts, and chocolate work. It has more pictures of finished desserts and plating ideas than other baking textbooks I have bought. MAKE SURE YOUR COPY COMES WITH THE EXTRA ONLINE CODE TO ACCESS A LOT MORE FEATURES! Not all "New" books come with these for some reason...
A fantastic reference and a "Must Have" if you love to bake...
By Hilary H. Adams on Feb 08, 2010
This is a big pastry arts cookbook with literally hundreds of recipes covering everything you could possibly imagine to bake! There are so many really cool things about this book and it has become my "go-to" book for everything baking. The recipes are easy to understand and follow and there is a bit of the science of baking explained that is tucked away in there, too... It may be a textbook, but you don't have to be a student or pastry chef to benefit from its contents. Even beginners can use this book easily! And because it's a textbook for pastry arts students, the procedures, tips and tricks are spelled out right there, allowing for amazingly decadent desserts to be made that look hard to master, but that have recipes that are actually very easy to follow. There's a big section of "bakeshop ingredients" that I have referred to quite a few times that includes descriptions and pictures of fruits, spices, and more. It's been a really handy source of information to have that I haven't found in any other cookbook. Each recipe has nutritional information included (which is incredibly useful!) and often recipes have flavor variation suggestions. If I had to describe this baking book in one word, I think I would say "complete". It's really all you need in the kitchen!
By Bobbi Jeffrey on Sep 27, 2011
So, I am a domestic baker who took a couple short courses from a professional institution on baking because I simply love to bake. "On Baking" is the text used at that Institution and I love it. It is easy enough for the domestic baker yet it provides the technical information on the science of baking that anyone who wants great results needs to know. It is a staple in my kitchen. Additionally I purchased a used text but it was in immaculate condition - thank you Amazon.
By Paul W. Bailey on May 12, 2009
On Baking has good things going for it. I liked the step-by-step layout of all of its recipes and how the science behind baking can either make or break you.
Buy used or buy from Barnes & Noble
By Amazon Customer on May 09, 2011
The book content is wonderful and everything that others have mentioned. I'm largely disappointed in the condition that it arrived due to the poor packaging from Amazon. If I had wanted a book that looked like it had been kicked down a school hallway and dropped down a flight of stairs, I could have purchased used and received one in better condition because the used books I've bought from here are packed better and in better condition. I highly recommend the book for its content. Before you spend a lot of money on getting a new copy of this fine book, please look at getting one from a book dealer (e.g. Barnes and Noble) that will pack it properly or buy a used copy from one of the reputable sellers on here. I love this book otherwise, and expect it to serve me for years to come.
Well worth the money
By J. Clingaman on May 09, 2011
I love this book. I provided a lot of basic information on how to bake. The only down side is some of the recipes are not very good, but I purchased the book for school and the information, not the recipes. I did ask my Chef at school and he even said some of the recipes are bad. This book is well worth the money for the amount of information you receive on how to bake.
By Marcela F on Sep 28, 2011
Very nice book! Most of the recipes I tried they really come out really good! Just be aware that some recipe request some huge amounts of ingredients, don't use all of that, try to adjust. But in general the book is very good!
Textbook of Baking and Pastry
By Tina on Jan 08, 2013
Truly enjoy the outlines of this book, Have to admit I am arguing with my son, It's Mine not His. This book holds many many techniques I highly recommend this to any person for thier Library of Cook Books Must Haves
Great Book for Beginning Pastry Chef
By Amber Zettler on Mar 12, 2011
Awesome book with great tips for any baker. Lots of recipes and neat ideas for decorating. This is great for anyone who is serious about wanting to be an awesome baker. However, if you wanted to, I bet you could find a lot of this info on the Internet. I like having the book though because all the information is conveniently organized into chapters, etc. If you are already an experienced baker, many of the recipes will be very basic for you. But you might learn some professional techniques that you did not realize before.