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The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

by: Rinsky, Glenn; Halpin Rinsky, Laura

The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

by: Rinsky, Glenn; Halpin Rinsky, Laura

ISBN 13: 9780470009550
ISBN 10: 0470009551
Edition: 1st
Format: Paperback
Copyright: 02/28/2008
Publisher: Wiley

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Summary

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

How It All Began	p. v
Acknowledgments	p. vii
About the Authors	p. viii
Terminology A-Z	p. 1-310
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know	p. 311
Weight and Volume Equivalents for Most Common Ingredients	p. 315
Sugar Cooking Stages	p. 319
Conversion Formulas and Equivalents	p. 320
Seasonal Fruit Availability	p. 323
The 12 Steps of Baking	p. 325
Classic and Contemporary Flavor Combinations	p. 331
What Went Wrong and Why	p. 351
Specialty Vendors	p. 363
Professional Development Resources	p. 366
References	p. 371
Table of Contents provided by Ingram. All Rights Reserved.

Rent More, Save More! Use code: KBRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

Summary

Author Biography

Table of Contents

Supplemental Materials

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