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The Pastry Chef's Companion : A Comprehensive Resource Guide for the Baking and Pastry Professional by Laura Halpin Rinsky and Glenn Rinsky (2008, Perfect)

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About this product

Product Information

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 Chefs 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 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 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 todays 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 Phonetic pronunciations Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chefs Companion is your one-stop resource for the world of pastry, baking, and confectionary arts.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470009551
ISBN-13
9780470009550
eBay Product ID (ePID)
63168062

Product Key Features

Author
Glenn Rinsky, Laura Halpin Rinsky
Publication Name
Pastry Chef's Companion : a Comprehensive Resource Guide for the Baking and Pastry Professional
Format
Perfect
Language
English
Publication Year
2008
Type
Textbook
Number of Pages
384 Pages

Dimensions

Item Length
8.9in
Item Height
1in
Item Width
5.9in
Item Weight
15.2 Oz

Additional Product Features

Lc Classification Number
Tx349.R484 2008
Table of Content
How It All Began v Acknowledgments vii About the Authors viii Terminology A-Z 1-310 Appendices: Baking Resources Important Temperatures Every Pastry Chef and Baker Should Know 311 Weight and Volume Equivalents for Most Common Ingredients 315 Sugar Cooking Stages 319 Conversion Formulas and Equivalents 320 Seasonal Fruit Availability 323 The 12 Steps of Baking 325 Classic and Contemporary Flavor Combinations 331 What Went Wrong and Why 351 Specialty Vendors 363 Professional Development Resources 366 References 371
Copyright Date
2009
Topic
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Lccn
2007-038112
Dewey Decimal
641.3/003
Intended Audience
College Audience
Dewey Edition
22
Illustrated
Yes
Genre
Cooking

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Most relevant reviews

5 out of 5 stars
by 10pmAug 26, 2019
Mix and match.........or not
This is a great book if only for the references in the back. There are multiple pages of what goes with what by catagory. Apples go with peanuts, pecans, pine nuts, pistachios and walnuts but NOT macadamias. Balsamic vinegar goes only with strawberries, not blueberrys, blackberrys, etc. Also, What went wrong and why. This is a very handy reference book.
Verified purchase: Yes | Condition: New
5 out of 5 stars
by geekgirl01Mar 07, 2018
Great Guide
Great companion for the kitchen.
Verified purchase: Yes | Condition: Pre-owned

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