The A-to-Z Guide to Pastry, Baking, and Confectionary Arts
Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.
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:
Classic and contemporary flavor trends that reflect today's pastry palette and industry practices
Coverage of the key factors in the production of quality pastry products
Listings of specialty vendors, professional organizations, and baking and pastry Web site resources
Troubleshooting guide to fixing common baking and pastry problems
Illustrations of uncommon pastry products and equipment
Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts.
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 Executive Chef-Instructor at 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.
This book is absolutely fantastic for the novice home baker or professional pastry chef. I am the latter and find myself using this book often as a reference or to explain... Read morePublished 3 months ago by Roxy
I needed this for a college class. It was perfect and much cheaper than at the campus bookstore.Published 4 months ago by Laura F.
This is a very good read with down-to-earth instructions for the how's and why's of baking. Even though there are no photos, it has excellent, easy-to-understand information that... Read morePublished 7 months ago by memarkley
My son will be entering his first year of college at the Culinary Institute Of America this coming fall. He will be majoring in Baking and Pastry. This book was perfect for him.Published 10 months ago by Angelyze364