rent-now

Rent More, Save More! Use code: ECRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

9780470009550

The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional

by ;
  • ISBN13:

    9780470009550

  • ISBN10:

    0470009551

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2008-02-28
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

List Price: $21.00 Save up to $16.00
  • Rent Book
    $5.99
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    IN STOCK USUALLY SHIPS IN 24 HOURS.
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

How To: Textbook Rental

Looking to rent a book? Rent The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional [ISBN: 9780470009550] for the semester, quarter, and short term or search our site for other textbooks by Rinsky, Glenn; Halpin Rinsky, Laura. Renting a textbook can save you up to 90% from the cost of buying.

Summary

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.

Author Biography

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.

Table of Contents

How It All Beganp. v
Acknowledgmentsp. vii
About the Authorsp. viii
Terminology A-Zp. 1-310
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Knowp. 311
Weight and Volume Equivalents for Most Common Ingredientsp. 315
Sugar Cooking Stagesp. 319
Conversion Formulas and Equivalentsp. 320
Seasonal Fruit Availabilityp. 323
The 12 Steps of Bakingp. 325
Classic and Contemporary Flavor Combinationsp. 331
What Went Wrong and Whyp. 351
Specialty Vendorsp. 363
Professional Development Resourcesp. 366
Referencesp. 371
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program