Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $19.95
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/28/2008
Size: 6.00" wide x 9.00" long x 1.00" tall
|How It All Began|
|About the Authors|
|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|
|Professional Development Resources|