Product Description

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology 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. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

Product Details

• Amazon Sales Rank: #40521 in Books
• Published on: 2008-02-28
• Original language: English
• Number of items: 1
• Binding: Paperback
• 384 pages

From the Back Cover

The A-to-Z Guide to Pastry, Baking, and Confectionary Arts

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology 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. Moreover, it offers:

• 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 Web site resources

• Troubleshooting guide to fixing common baking and pastry problems

• Illustrations of uncommon pastry products and equipment

• Phonetic pronunciations

Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts.

About the Author

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.

Customer Reviews

The Pastry Chef's Companion
I am in the hotel industry and don't know how I survived all these years without this book! It assists me when I talk to customers so that I can easily explain items and show pictures to them. The only problem is that I need to get another copy so that I have one at home and one in the office. I think that anyone who likes to bake or is a "foodie" needs to BUY THE BOOK!The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Excellent Resource
I am not a professional baker but this book helped me feel like one. It is informative, easy to use and a wonderful resource. I bought five of them for friends who love to cook and suggest anyone does too!

The Pastry Chef's Companion a Comprehensive resource guide
This is an excellent reference tool I highly recommend for any baker or pastry student. I am enrolled in the Le Cordon Bleu Diploma in Patisserie and Baking and have found this an invaluable resource in my studying and baking. Fellow students have also purchased this book along with our school library. The author's have done an amazing job in their research and organization, I refer to this book on a regular basis. Thank you!