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

ISBN-10: 0470009551
ISBN-13: 9780470009550
Edition: 2009
List price: $19.95 Buy it from $4.99
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Description: A comprehensive baking dictionary and reference guide With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chefs Companion combines the best features of a dictionary and an  More...

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Book details

List price: $19.95
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/28/2008
Binding: Paperback
Pages: 384
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.584

A comprehensive baking dictionary and reference guide With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chefs 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 essential reference includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations. Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is currently an Executive Chef-Instructor for Jefferson State Community College in Birmingham, Alabama. Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama.

How It All Began
Acknowledgments
About the Authors
Terminology A-Z
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know
Weight and Volume Equivalents for Most Common Ingredients
Sugar Cooking Stages
Conversion Formulas and Equivalents
Seasonal Fruit Availability
The 12 Steps of Baking
Classic and Contemporary Flavor Combinations
What Went Wrong and Why
Specialty Vendors
Professional Development Resources
References

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