The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Front Cover
Wiley, Feb 13, 2008 - Cooking - 384 pages
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.

Other editions - View all

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking ...
Glenn Rinsky,Laura Halpin Rinsky
Limited preview - 2008
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking ...
Glenn Rinsky,Laura Halpin Rinsky
No preview available - 2014

About the author (2008)

Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is Executive Chef-Instructor at Jefferson State Community College in Birmingham, Alabama.

Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama.

Bibliographic information

TitleThe Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
AuthorsGlenn Rinsky, Laura Halpin Rinsky
Editionillustrated
PublisherWiley, 2008
ISBN047022729X, 9780470227299
Length384 pages
Subjects ›  › 

Cooking / Methods / Baking
  
Export CitationBiBTeX EndNote RefMan