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

Rinsky, Glenn; Rinsky, Laura Halpin

Brossura

ISBN 10: 0470009551 ISBN 13: 9780470009550

Casa editrice: John Wiley & Sons Inc, 2008

Riassunto

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

With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking & pastry students.

Su questo libro

Informazioni sull?autore

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.

Dalla quarta di copertina

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.

Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2008
• ISBN 10: 0470009551
• ISBN 13: 9780470009550
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero di pagine: 375
• Contatto del produttore: non disponibile