The Pastry Chef's Companion: A Comprehnsive Resource Guide for the Baking and Pastry Professional Format: Paperback

Glenn Rinsky; Laura Halpin Rinsky

ISBN 10: 0470009551 / ISBN 13: 9780470009550

Published by John Wiley and Sons, 2008

About this Item

Brand New.

Seller Inventory # 9780470009550

Bibliographic Details

• Title: The Pastry Chef's Companion: A Comprehnsive Resource Guide for the Baking and Pastry Professional Format: Paperback
• Publisher: John Wiley and Sons
• Publication Date: 2008
• Language: English
• ISBN 10: 0470009551
• ISBN 13: 9780470009550
• Binding: Soft cover
• Condition: New

About this title

Synopsis

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.

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.