The Pastry Chef's Companion

Name: The Pastry Chef's Companion
Brand: Unknown
SKU: 9780470009550
Price: 43.99 NZD
Availability: InStock

A Comprehensive Resource Guide for the Baking and Pastry Professional

By Glenn Rinsky and Laura Halpin Rinsky

0.0 (0 reviews)

4.26

( 100 ratings, 5 reviews)

Summary

The Pastry Chef's Companion is a comprehensive resource offering some 4,800 terms and definitions from around the world related to pastry, baking, and confectionery arts. Combining the best features of a dictionary and an encyclopedia, it provides detailed information about the origin and historical background of many terms. This invaluable tool is designed to save students and professionals time by consolidating essential pastry knowledge into one volume.
Read More

Format: Paperback / softback

$43⁹⁹

AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 3-4 weeks

Found a better price? Request a price match

The Pastry Chef's Companion

$43⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This reference book is perfect for culinary students, baking and pastry professionals, and anyone seeking an authoritative and detailed guide to pastry terminology and techniques.

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 Chef s Companion combines the best features of a dictionary and an encyclopedia.

Description

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

With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions of every component of pastry, baking and confectionery arts, this book provides important information about the origin and historical background of many of the terms. This one-stop resource is an essential tool for all culinary and baking & pastry students.

Book Details

INFORMATION

ISBN: 9780470009550

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 26 March 2008

Country: United States

Imprint: John Wiley & Sons Inc

Illustration: Drawings: 100 B&W, 0 Color

Audience: Professional and scholarly

DIMENSIONS

Spine width: 23.0mm

Width: 152.0mm

Height: 226.0mm

Weight: 431g

Pages: 384

Collections

Education & Reference Engineering, Technology & Agriculture Glenn Rinsky Laura Halpin Rinsky Non-Fiction Science & Nature

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.