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Binding: Paperback
Dewey Decimal Number: 641.3003
EAN: 9780470009550
ISBN: 0470009551
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Book Pages: 384
Publication Date: 2008-02-28
Publisher: Wiley
Studio: Wiley

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 Chefs 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 essential reference includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.

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 currently an Executive Chef-Instructor for 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 Rating:
Review Summary: Really more of a glossary
Review: The book was arranged alphabetically with definitions for various baking terms. I hadn't expected that kind of format and would probably not have purchased it if I had realized that in advance.

That said, the definitions are well done.

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