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The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2008.Description: 384 pISBN:
  • 9780470009550 (pbk.) :
  • 9780470009550 (pbk.)
Subject(s): DDC classification:
  • 641.3003 RIN
LOC classification:
  • TX349 .R484 2008
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.
Summary: 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.
Holdings
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.

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