TY  - BOOK
AU  - Rinsky, Glenn.
AU  - Rinsky, Laura Halpin.
TI  - The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional 
SN  - 9780470009550
AV  - TX 349  .R476 2009
PY  - 2009///
CY  - Hoboken, NJ
PB  - Wiley
KW  - Baking
KW  - Cookery
KW  - Pastry
N1  - 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
N2  -  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
ER  -