The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Rinsky, Glenn; Halpin Rinsky, Laura
Language: English
Published by Wiley, 2008
- Softcover
- Used
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.ThriftBooks-Reno
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Condition: Used - Very good
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Add to basketItem description from seller
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G0470009551I4N00
- Title
- The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
- Author
- Rinsky, Glenn; Halpin Rinsky, Laura
- Publisher
- Wiley
- Publication year
- 2008
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0470009551
- ISBN 13
- 9780470009550
- Item weight
- 1.84 pounds
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.
"Synopsis" may belong to another edition of this title.
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.
"About the title" may belong to another edition of this title.
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