The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
by Glenn Rinsky, Laura Halpin Rinsky
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Book Summary Information
Author: Glenn Rinsky, Laura Halpin RinskyEdition: Paperback
Published: 2008-02-28
ISBN: 0470009551
Number of pages: 384
Publisher: Wiley
Summary of The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
A comprehensive baking dictionary and reference guideWith 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.
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