The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional,9780470009550

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

by ;
Edition: 1st
ISBN13: 9780470009550
ISBN10: 0470009551
Format: Paperback
Pub. Date: 2008-02-28
Publisher(s): Wiley
  • Free Shipping Icon

    Free Shipping on all Orders Over $35!*

    *excludes Marketplace items.

  • Buyback Icon We Buy This Book Back!
    In-Store Credit: $5.25
    Check/Direct Deposit: $5.00
List Price: $21.00

Buy New

Usually Ships in 3-4 Business Days
$20.37
Add to Cart

Buy Used

In Stock
$15.12
Add to Cart

Rent Book

Select for Price
Add to Cart
There was a problem. Please try again later.

Rent Digital

Online: 150 Days access
Downloadable: 150 Days
$5.63
Online: 1825 Days access
Downloadable: Lifetime Access
$14.57
$5.63
Add to Cart
Buy from our Marketplace starting at $4.40

This item is being sold by an Individual Seller and will not ship from the Online Bookstore's warehouse. The Seller must confirm the order within two business days. If the Seller refuses to sell or fails to confirm within this time frame, then the order is cancelled.

Please be sure to read the Description offered by the Seller.

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 Beganp. v
Acknowledgmentsp. vii
About the Authorsp. viii
Terminology A-Zp. 1-310
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Knowp. 311
Weight and Volume Equivalents for Most Common Ingredientsp. 315
Sugar Cooking Stagesp. 319
Conversion Formulas and Equivalentsp. 320
Seasonal Fruit Availabilityp. 323
The 12 Steps of Bakingp. 325
Classic and Contemporary Flavor Combinationsp. 331
What Went Wrong and Whyp. 351
Specialty Vendorsp. 363
Professional Development Resourcesp. 366
Referencesp. 371
Table of Contents provided by Ingram. All Rights Reserved.

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.