The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2008.Description: 384 pISBN:- 9780470009550 (pbk.) :
- 9780470009550 (pbk.)
- 641.3003 RIN
- TX349 .R484 2008
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.3003 RIN (Browse shelf(Opens below)) | 1 | Available | 216238 |
Includes bibliographical references.
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.
A comprehensive baking dictionary and reference guide designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients.