The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional /
Rinsky, Glenn.
The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky. - Hoboken, NJ : Wiley, c2009. - viii, 375 p. : ill. 23 cm.
Includes bibliographical references (p. 371-375).
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources.
2) coverage of the key factors in the production of quality pastry products 3) listings of specialty vendors, professional organizations, and baking and pastry Web site resources 4) troubleshooting guide to fixing common baking and pastry problems 5) illustrations of uncommon pastry products and equipment and 6) 4,800 terms with phonetic pronunciations. The Pastry Chef's Companion offers: 1) classic and contemporary flavor trends that reflect today's pastry palette and industry practices
9780470009550
Baking
Cookery
Pastry
TX 349 / .R476 2009
The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky. - Hoboken, NJ : Wiley, c2009. - viii, 375 p. : ill. 23 cm.
Includes bibliographical references (p. 371-375).
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources.
2) coverage of the key factors in the production of quality pastry products 3) listings of specialty vendors, professional organizations, and baking and pastry Web site resources 4) troubleshooting guide to fixing common baking and pastry problems 5) illustrations of uncommon pastry products and equipment and 6) 4,800 terms with phonetic pronunciations. The Pastry Chef's Companion offers: 1) classic and contemporary flavor trends that reflect today's pastry palette and industry practices
9780470009550
Baking
Cookery
Pastry
TX 349 / .R476 2009
