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Read online or Download The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional (Full PDF ebook with essay, research paper)
by Glenn Rinsky , Laura Halpin Rinsky



Product Details

ISBN-13:
9780470009550
Publisher:
Wiley
Publication date:
03/07/2008
Pages:
384
Sales rank:
185,023
Product dimensions:
6.00(w) x 9.02(h) x 1.00(d)

Overview

 

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.

Editorial Reviews

Library Journal

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included.

The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.
—Pauline Baughman

Related Subjects

  • ">Cooking->Encyclopedias
  • ">Cooking->Professional->Techniques
  • ">General and miscellaneous baking
  • ">Pastry

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