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The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2009.Description: viii, 375 p. : ill. ; 23 cmISBN:
  • 0470009551 (pbk.)
  • 9780470009550 (pbk.)
Subject(s): DDC classification:
  • 641.865 RIN
Online resources:
Contents:
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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 641.865 RIN (Browse shelf(Opens below)) 1 Available 39002100349654

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references (p. 371-375).

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.

Table of contents provided by Syndetics

  • How It All Began (p. v)
  • Acknowledgments (p. vii)
  • About the Authors (p. viii)
  • Terminology A-Z (p. 1-310)
  • Appendices Baking Resources
  • Important Temperatures Every Pastry Chef and Baker Should Know (p. 311)
  • Weight and Volume Equivalents for Most Common Ingredients (p. 315)
  • Sugar Cooking Stages (p. 319)
  • Conversion Formulas and Equivalents (p. 320)
  • Seasonal Fruit Availability (p. 323)
  • The 12 Steps of Baking (p. 325)
  • Classic and Contemporary Flavor Combinations (p. 331)
  • What Went Wrong and Why (p. 351)
  • Specialty Vendors (p. 363)
  • Professional Development Resources (p. 366)
  • References (p. 371)

Author notes provided by Syndetics

Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE)
Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE)

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