The Pastry Chef's Companion

Author(s): Glenn Rinsky

Patisserie

This is a comprehensive baking dictionary and reference guide. 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 confectionery arts, this essential reference includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.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 currently an Executive Chef-Instructor for 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 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.

How it all Began Acknowledgments About the Authors Terminology A-Z 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 Classical and Contemporary Flavor Combinations What Went Wrong and Why Specialty Vendors Professional Development Resources References

General Fields

  • : 9780470009550
  • : John Wiley and Sons Ltd
  • : John Wiley & Sons Ltd
  • : March 2008
  • : 229mm X 152mm X 23mm
  • : United Kingdom
  • : books

Special Fields

  • : Paperback
  • : 641.865
  • : 384
  • : Illustrations
  • : Glenn Rinsky