This textbook is a valuable resource for anyone interested in the subject area of baking and pastry fundamentals. The publication name is "On Baking: A Textbook of Baking and Pastry Fundamentals" and it is authored by Sarah R. Labensky, Eddy Vandamme, Priscilla Martel, and Klaus G. Tenbergen. The book is published by Prentice Hall PTR and has a total of 848 pages. The book measures 8.6 inches in length, 10.9 inches in width, and 1.5 inches in height. It weighs 74.9 ounces and is in hardcover format. The book is written in English and was published in 2008. It covers various topics related to baking and pastry, including methods and dishes for desserts.