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

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

by Glenn Rinsky (Author), Laura Halpin Rinsky (Author), Laura Halpin Rinsky (Author)

  • New

    Illustrated 2008

    $21.76
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.

$21.76

Save:$3.23 (13%)

Quantity

7 in stock

More Information

Format: Illustrated
 Pages: 384
 Edition: 1
 Publisher: Wiley
Published: 26 Mar 2008
ISBN 10: 0470009551
ISBN 13: 9780470009550

Author Bio
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.