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
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-02-28
ISBN: 0470009551
Number of pages: 384
Publisher: Wiley
Book Reviews of The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Book Review: What a wonderful guide!!!
Summary: 5 Stars
I am a professional pastry chef and have a similar pedigree as the authors. Their book would have been terribly useful in school and I'm a bit bummed that I'm only now getting a copy. It's very thorough on all the topics, and I find it useful to help translate my pastry geek-speak into terms those around me can understand. Specific tools, uncommonly talked about products, techniques, etc are all briefly touched on in the book. The charts in the back are phenomenal. They cover seasonality of produce, pairing of ingredients, and even troubleshooting for common problems with finished product. Definitely for those who are intrigued by the world of baking and pastry!
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Summary of The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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.Baking Books
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