The Pastry Chef's Companion A Comprehensive

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.

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.

How It All Began	p. v
Acknowledgments	p. vii
About the Authors	p. viii
Terminology A-Z	p. 1-310
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know	p. 311
Weight and Volume Equivalents for Most Common Ingredients	p. 315
Sugar Cooking Stages	p. 319
Conversion Formulas and Equivalents	p. 320
Seasonal Fruit Availability	p. 323
The 12 Steps of Baking	p. 325
Classic and Contemporary Flavor Combinations	p. 331
What Went Wrong and Why	p. 351
Specialty Vendors	p. 363
Professional Development Resources	p. 366
References	p. 371
Table of Contents provided by Ingram. All Rights Reserved.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

Summary

Author Biography

Table of Contents

Supplemental Materials