000			01843nam a2200325Ia 4500
001			170654
003			0000000000
005			20211104021022.0
008			070914s2009 njua be 000 0 eng
020			_a9780470009550
050			_aTX 349 _b.R476 2009
100			_aRinsky, Glenn. _9104494
245		4	_aThe pastry chef's companion : _ba comprehensive resource guide for the baking and pastry professional / _cGlenn Rinsky, Laura Halpin Rinsky.
260			_aHoboken, NJ : _bWiley, _cc2009.
300			_aviii, 375 p. : _bill. _c23 cm.
504			_aIncludes bibliographical references (p. 371-375).
505			_aTerminology 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.
520			_a 2) coverage of the key factors in the production of quality pastry products
520			_a 3) listings of specialty vendors, professional organizations, and baking and pastry Web site resources
520			_a 4) troubleshooting guide to fixing common baking and pastry problems
520			_a 5) illustrations of uncommon pastry products and equipment
520			_a and 6) 4,800 terms with phonetic pronunciations.
520			_aThe Pastry Chef's Companion offers: 1) classic and contemporary flavor trends that reflect today's pastry palette and industry practices
650			_aBaking
650			_aCookery
650			_aPastry
700			_aRinsky, Laura Halpin. _9104495
942			_cREF
999			_c72883 _d72883