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

good

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.

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.

The Item was delivered on time and it is as describe by seller.The reason that I am giving it a 3 star, is that the book was delivered damaged.The book was damaged in the corner of the binding with a tear. My daughter is not happy about itbut needed for her school.

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.