The Pastry Chef's Companion
John Wiley & Sons Inc (Verlag)
978-0-470-00955-0 (ISBN)
Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource…until now. With the publication of The Pastry Chef’s Companion, students and professionals alike no longer have to lose time searching for information and resources. With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking & pastry students.
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.
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
| Erscheint lt. Verlag | 26.3.2008 |
|---|---|
| Zusatzinfo | Drawings: 100 B&W, 0 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 226 mm |
| Gewicht | 431 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-00955-1 / 0470009551 |
| ISBN-13 | 978-0-470-00955-0 / 9780470009550 |
| Zustand | Neuware |
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