Although there are many individual books on the subject of pastry, there has never been a single comprehensive resourceuntil now. With the publication of The Pastry Chefs 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 Chefs 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliografische Details

Titel: The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Verlag: John Wiley & Sons Inc, United States, New York
Erscheinungsjahr: 2008
Sprache: Englisch
ISBN-10: 0470009551
ISBN-13: 9780470009550
Einband: Paperback
Zustand: Very Good
Gewicht: 431 Gramm

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Inhaltsangabe

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.

�ber die Autorin bzw. den Autor

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.

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