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

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9780470009550: The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

From the Back Cover :

The A-to-Z Guide to Pastry, Baking, and Confectionary Arts

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.

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:

  • Classic and contemporary flavor trends that reflect today's pastry palette and industry practices

  • Coverage of the key factors in the production of quality pastry products

  • Listings of specialty vendors, professional organizations, and baking and pastry Web site resources

  • Troubleshooting guide to fixing common baking and pastry problems

  • Illustrations of uncommon pastry products and equipment

  • Phonetic pronunciations

Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts.

About the Author :

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.

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Glenn Rinsky, Laura Halpin Rinsky
Edité par John Wiley and Sons Ltd, United Kingdom (2008)
ISBN 10 : 0470009551 ISBN 13 : 9780470009550
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Description du livre John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. État : New. 1. Auflage. Language: English . Brand New Book. 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. N° de réf. du libraire AAS9780470009550

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Glenn Rinsky, Laura Halpin Rinsky
Edité par John Wiley and Sons Ltd, United Kingdom (2008)
ISBN 10 : 0470009551 ISBN 13 : 9780470009550
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Description du livre John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. État : New. 1. Auflage. Language: English . Brand New Book. 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. N° de réf. du libraire AAS9780470009550

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Description du livre John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. État : New. 1. Auflage. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. N° de réf. du libraire BZV9780470009550

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Description du livre John Wiley and Sons Ltd. Paperback. État : new. BRAND NEW, The Pastry Chef's Companion: A Comprehnsive Resource Guide for the Baking and Pastry Professional, Glenn Rinsky, Laura Halpin Rinsky, 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. N° de réf. du libraire B9780470009550

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