The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional
by Rinsky, Glenn; Halpin Rinsky, Laura-
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Summary
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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