| Title |
The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky. |
|
| Publication Info. |
Hoboken, N.J. : John Wiley & Sons, c2009. |
|
| Description |
viii, 375 p. : ill. ; 23 cm. |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Bibliography |
Includes bibliographical references (p. 371-375). |
| Contents |
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker 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 -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources. |
| Summary |
"The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements."--Publisher description. |
| Subject |
Cooking -- Encyclopedias.
|
|
Pastry -- Encyclopedias.
|
|
Baking -- Encyclopedias.
|
| Added Author |
Rinsky, Laura Halpin.
|
| ISBN |
9780470009550 (pbk.) : $19.95 |
|
0470009551 (pbk.) |
|
| ISBN |
9780470009550 (pbk.) : $19.95 |
|
0470009551 (pbk.) |
|
