An edition of The pastry chef's companion
(2008)
The pastry chef's companion
a comprehensive resource guide for the baking and pastry professional
by Glenn Rinsky and Laura Halpin Rinsky
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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.
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Subjects
Baking, Cookery, Cooking & Food, Encyclopedias, Nonfiction, Pastry, Cooking, Desserts
Book Details
Table of Contents
Terminology A_Z
Baking resources, Important temperatures every pastry chef & baker should know
Sugar cooking stages
Conversion formulas & equivalents
Steps of baking
Classic & contemporary flavor combinations, berries, nuts, chocolate & citrus, fruit, stone fruit & vegetables, tropical fruit
What went wrong & why, buttercream, cakes, chocolate, cookies, custards, frozen desserts, pies & tarts, sugar, quick breads, yeast breads
Professional development resources.
Edition Notes
Includes bibliographical references.
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| August 20, 2020 | Edited by ImportBot | import existing book |
| July 22, 2019 | Edited by MARC Bot | remove fake subjects |
| July 16, 2019 | Edited by MARC Bot | import existing book |
| May 30, 2019 | Edited by MARC Bot | associate 1 edition with work |
| December 11, 2009 | Created by WorkBot | add works page |