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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professionalby Glenn Rinsky
Synopses & Reviews
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:
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)
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.
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
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
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