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

By: Rinsky, Glenn
Contributor(s): Rinsky, Laura Halpin
Publisher: Hoboken, N.J. : John Wiley & Sons, c2009Description: viii, 375 p. : ill. ; 23 cmISBN: 9780470009550 (pbk.); 0470009551 (pbk.)Subject(s): Cooking -- Encyclopedias | Pastry -- Encyclopedias | Baking -- EncyclopediasDDC classification: 641.3/003 LOC classification: TX349 | .R484 2009Online resources: Publisher description | Table of contents only | Contributor biographical information
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.
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
GENERAL REFERENCE 		641.3003 R476 2009 (Browse shelf) Available CITU-CL-38366
Total holds: 0

Includes bibliographical references (p. 371-375).

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.

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