The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.
Material type:
TextPublication details: Hoboken, NJ : Wiley, c2009.Description: viii, 375 p. : ill. 23 cmISBN: - 9780470009550
- TX 349 .R476 2009
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Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 349 .R476 2009 (Browse shelf(Opens below)) | Not for loan | 3AEA0000307517 |
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| TX 349 .Ox22 2013 v.3 The Oxford encyclopedia of food and drink in America / | TX 349 .R444 1996 The chef's companion : a concise dictionary of culinary terms. / | TX 349 .R444c 2003 A chef's companion : a culinary dictionary / | TX 349 .R476 2009 The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / | TX 349 .R821 1990 Master dictionary of food and wine. | TX 349 .W891 2000 The Wordsworth dictionary of culinary and menu terms. / | TX 353 .B778 2011 The food and culture around the world handbook / |
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
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