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

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 confectionary 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.

Author: Glenn Rinsky, Laura Halpin Rinsky
Publisher: Wiley
Published: 03/01/2008
Pages: 384
Binding Type: Paperback
Weight: 1.30lbs
Size: 8.96h x 6.04w x 0.92d
ISBN13: 9780470009550
ISBN10: 0470009551
BISAC Categories:
- Cooking | Methods | Baking
- Cooking | Methods | Professional

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.