On Baking (Update): A Textbook of Baking and Pastry Fundamentals [Hardcover]

Chef Sarah Labensky
Currently a professor of culinary arts at Woosong University’s Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College.  Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.  She is co-author ofOn Cooking: A Textbook of Culinary Fundamentals(Pearson, 5/e update, 2014),The Prentice Hall Essentials Dictionary of Culinary Arts(Prentice Hall, 2007), andApplied Math for Food Service(Prentice Hall, 1997).

Chef Priscilla Martel
Priscilla Martel is a professional chef, educator and food writer with a special interest in artisan baking, the pastry arts and Mediterranean cuisines. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

She is a visiting instructor at Boston University’s certificate program in the culinary arts. She speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is a contributing writer for Flavor and the Menu Magazine and the culinary director of American Almond Products Company, a leading baking-industry ingredient manufacturer.  She is an active member of the International Association of Culinary Professionals, Bread Baker's Guild of America and the International Association of Foodservice Editors.

She is co-author ofOn Cooking: A Textbook of Culinary Fundamentals(Pearson, 5/e update, 2014) andMath for BakersDVD.

Chef Eddyls