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

by

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

 

Synopses & Reviews

Publisher Comments:

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.

Book News Annotation:

For baking and pastry chefs, students, and food enthusiasts, this guide contains definitions for about 4,800 terms and products relating to pastries, breads, desserts, and confections. Information on the origin, history, and folklore of items is incorporated. Included in appendices are resources on organizations, temperatures and conversions, flavor combinations, troubleshooting, and other topics. Glenn Rinsky is a pastry chef, executive chef, and culinary educator at Jefferson State Community College. Laura Halpin Rinsky is a pastry chef and culinary educator. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

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.

Synopsis:

The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements.

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.

Table of Contents

How It All Began v

Acknowledgments vii

About the Authors viii

Terminology A–Z 1–310

Appendices: Baking Resources

Important Temperatures Every Pastry Chef and Baker Should Know 311

Weight and Volume Equivalents for Most Common Ingredients 315

Sugar Cooking Stages 319

Conversion Formulas and Equivalents 320

Seasonal Fruit Availability 323

The 12 Steps of Baking 325

Classic and Contemporary Flavor Combinations 331

What Went Wrong and Why 351

Specialty Vendors 363

Professional Development Resources 366

References 371

Product Details

ISBN:
9780470009550
Author:
Rinsky, Glenn
Publisher:
John Wiley & Sons
Author:
Rinsky, Laura Halpin
Author:
Halpin Rinsky, Laura
Subject:
Cookery
Subject:
Pastry
Subject:
Methods - Baking
Subject:
Methods - Professional
Subject:
Baking
Subject:
Professional Baking & Pastry
Subject:
Cooking and Food-Baking General
Subject:
Professional
Subject:
Baking & Pastry
Copyright:
Publication Date:
March 2008
Binding:
TRADE PAPER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
8.96x6.04x.92 in. 1.30 lbs.

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Desserts and Candy » Chocolate and Candy
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Reference » Science Reference » Technology

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Used Trade Paper
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$11.95 In Stock
Product details 384 pages John Wiley & Sons - English 9780470009550 Reviews:
"Synopsis" by , 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.
"Synopsis" by , The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements.
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