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Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100470009551
ISBN-139780470009550
eBay Product ID (ePID)63168062
Product Key Features
Number of Pages384 Pages
Publication NamePastry Chef's Companion : a Comprehensive Resource Guide for the Baking and Pastry Professional
LanguageEnglish
Publication Year2008
SubjectCourses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
TypeTextbook
Subject AreaCooking
AuthorGlenn Rinsky, Laura Halpin Rinsky
FormatPerfect
Dimensions
Item Height0.9 in
Item Weight15.2 Oz
Item Length8.9 in
Item Width6 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2007-038112
Dewey Edition22
TitleLeadingThe
IllustratedYes
Dewey Decimal641.3/003
Table Of ContentHow 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
SynopsisThe 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., 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 Chef s Companion combines the best features of a dictionary and an encyclopedia., Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource...until now. With the publication of The Pastry Chef's Companion , students and professionals alike no longer have to lose time searching for information and resources. With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking & pastry students., 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 coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations., 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.
LC Classification NumberTX349.R484 2008
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 27. Aug. 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.Bestätigter Kauf: JaArtikelzustand: Neu
- 07. Mär. 2018
Great Guide
Great companion for the kitchen.Bestätigter Kauf: JaArtikelzustand: Gebraucht
