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

ISBN: 978-0-470-00955-0
384 pages
February 2008, ©2009
The Pastry Chef

Description

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.

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Table of Contents

How It All Began v

Acknowledgments vii

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

References 371

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Author Information

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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The Wiley Advantage

  • Comprehensive compilation of pastry, baking, and confectionary-arts terms and products and their definitions, origins, and development
  • Classic and contemporary flavor trends that reflect today's pastry palette and industry practices
  • Coverage of the key factors in the production of quality pastry products
  • Listings of specialty vendors, professional organizations, and baking and pastry website resources
  • Troubleshooting guide to fixing common baking & pastry problems
  • Illustrations of unfamiliar pastry products and equipment
  • Phonetic pronunciations
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