The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional
by Rinsky, Glenn; Halpin Rinsky, LauraEdition: 1st
Format: Paperback
Pub. Date: 2008-02-28
Publisher(s): Wiley
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Summary
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.
Author Biography
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.
Table of Contents
| 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. |
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