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The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional

Author: Glenn Rinsky; Laura Halpin Rinsky
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2009.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the  Read more...
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Genre/Form: Encyclopedias
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Glenn Rinsky; Laura Halpin Rinsky
ISBN: 9780470009550 0470009551
OCLC Number: 173182689
Description: viii, 375 p. : ill. ; 23 cm.
Contents: Terminology A-Z --
Appendices: 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 --
Classic and contemporary flavor combinations --
What went wrong and why --
Specialty vendors --
Professional development resources.
Responsibility: Glenn Rinsky, Laura Halpin Rinsky.
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Abstract:

A comprehensive baking dictionary and reference guide With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef s Companion  Read more...

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