Study Guide for on Baking: A Textbook of Baking and Pastry Fundamentals

Follow authors to get new release updates, plus improved recommendations. Chef Sarah Labensky has taught culinary arts to community college and university from Arizona to South Korea, and was Founding Director of the Culinary Arts Institute at Mississippi University for Women in Columbus, MS. She has also conducted avocational food and wine classes for many years. Chef Sarah is an experienced restaurant owner/operator, caterer, pastry cook and adventurous traveler. So, what are her favorite foods? To eat: Southeast Asian and Southern-style Soul Food; To prepare: soups, cakes and breads. Chef Sarah is co-author of the best-selling culinary textbook, On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 6th ed., 2018). She also co-authored On Baking (Pearson Education, 2005; 4th ed., 2020); The Complete Idiot’s Guide to Cooking Techniques and Science; Webster’s New World Dictionary of Culinary Arts; The Prentice Hall Essentials Dictionary of Culinary Art; and Applied Math for Food Service. Chef Sarah has edited or compiled several other cookbooks, and written numerous articles for trade magazines. She is a member of Les Dames d'Escoffier International (LEDI), Past President of the 4,000-member International Association of Culinary Professionals (IACP), and a founding member of the Southern Foodways Alliance (SFA). In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University, a Culinary Certificate from Scottsdale (Arizona) Community College plus numerous trade and professional certifications. Sarah is originally from Murray, Kentucky, and has also lived in Mississippi, Arizona, Virginia, Tennessee, and South Korea. Read more about this author Read less about this author Read more about this author Read less about this author Priscilla Martel honed her cooking skills as chef of Restaurant du Village in Chester, Connecticut. Today, she and her partner Charles van Over operate All About Food™. Their company creates innovative recipes, products, menus and marketing programs for its clients. Martel’s expertise in artisan baking, confectionery, healthful and spa cooking techniques reflects her broad experience. One consulting assignment lead to her 4-year tenure as President of American Almond Products Company, an ingredient manufacturer for whom she continues to serve as culinary director. Martel teaches cooking and baking classes for both home and professional cooks. She is co-author of the award-winning culinary textbooks On Baking: A Textbook of Baking and Pastry Fundamentals and On Cooking: A Textbook of Culinary Fundamentals. She writes frequently about specialty food, housewares and flavor trends for trade magazines. All About Food™ holds several baking patents, which it administers nationally. Read more about this author Read less about this author Read more about this author Read less about this author