The Pastry Chef's Companion
Glenn Rinsky
Sold by Kennys Bookstore, Olney, MD, U.S.A.
AbeBooks Seller since October 9, 2009
New - Soft cover
Condition: New
Ships within U.S.A.
Quantity: 15 available
Add to basketSold by Kennys Bookstore, Olney, MD, U.S.A.
AbeBooks Seller since October 9, 2009
Condition: New
Quantity: 15 available
Add to basketA comprehensive baking dictionary and reference guide 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. Num Pages: 384 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 228 x 155 x 22. Weight in Grams: 614. . 2008. 1st Edition. Paperback. . . . . Books ship from the US and Ireland.
Seller Inventory # V9780470009550
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.
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.
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