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The Pastry Chef's Companion : A Comprehensive Resource Guide for the Baking and Pastry Professional - Glenn Rinsky

The Pastry Chef's Companion

A Comprehensive Resource Guide for the Baking and Pastry Professional

Paperback Published: 14th February 2008
ISBN: 9780470009550
Number Of Pages: 384

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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.

How It All Began v

Acknowledgments vii

About the Authors viii

Terminology A?Z 1?310

Appendices: Baking Resources

Important Temperatures Every Pastry Chef and Baker Should Know 311

Weight and Volume Equivalents for Most Common Ingredients 315

Sugar Cooking Stages 319

Conversion Formulas and Equivalents 320

Seasonal Fruit Availability 323

The 12 Steps of Baking 325

Classic and Contemporary Flavor Combinations 331

What Went Wrong and Why 351

Specialty Vendors 363

Professional Development Resources 366

References 371

ISBN: 9780470009550
ISBN-10: 0470009551
Audience: Tertiary; University or College
Format: Paperback
Language: English
Number Of Pages: 384
Published: 14th February 2008
Publisher: John Wiley and Sons Ltd
Country of Publication: GB
Dimensions (cm): 23.0 x 15.2  x 2.3
Weight (kg): 0.62
Edition Number: 1