 The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN: 978-0-470-00955-0
Paperback
384 pages
February 2008
US $19.95
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How it all Began
Acknowledgments
About the Authors
Terminology A-Z
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know
Weight and Volume Equivalents for Most Common Ingredients
Sugar Cooking Stages
Conversion Formulas and Equivalents
Seasonal Fruit Availability
The 12 Steps of Baking
Classical and Contemporary Flavor Combinations
What Went Wrong and Why
Specialty Vendors
Professional Development Resources
References
Acknowledgments
About the Authors
Terminology A-Z
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know
Weight and Volume Equivalents for Most Common Ingredients
Sugar Cooking Stages
Conversion Formulas and Equivalents
Seasonal Fruit Availability
The 12 Steps of Baking
Classical and Contemporary Flavor Combinations
What Went Wrong and Why
Specialty Vendors
Professional Development Resources
References
