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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Paperback – February 28, 2008
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From the Back Cover
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.
About the Author
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.
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Top Customer Reviews
The remaining 64 pages of the book contain some universally useful information. Tables are included for Important Temperatures Every Pastry Chef 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 (Bread baking), Classic and Contemporary Flavor Combinations and What Went Wrong and Why - an area in the book where common baking mishaps are discussed. Some of the information, like Sugar Cooking Stages, is common information that appears in many cookbooks, but some of the tables are inspired and will be helpful to all. The book finishes up with a list of Specialty Vendors and the references utilized in the creation of the book.Read more ›
Most Recent Customer Reviews
This book has tons of information. All you need to know about all the lingo used in cooking and baking.Published 28 days ago by Kindle Customer
Is more of a dictionary for bakers than a recipe book....Published 5 months ago by Aracely Gonzalez
As an executive chef with a thirst for knowledge in all aspects of my craft....I love this book. I highly recommend it.Published 8 months ago by Amazon Customer