Rinsky, Glenn. <br/><br/>
The pastry chef's companion :  a comprehensive resource guide for the baking and pastry professional / 
Glenn Rinsky, Laura Halpin Rinsky. 
 - Hoboken, N.J. :  John Wiley & Sons,  c2009. 
 - viii, 375 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references (p. 371-375). 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0470009551 (pbk.) 9780470009550 (pbk.) 
<br/><br/><label>LCCN: </label>2007038112 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery--Encyclopedias.<br/>Pastry--Encyclopedias.<br/>Baking--Encyclopedias.
<br/><br/><label>Dewey Class. No.: </label>641.865 RIN