The pastry chef's companion
Glenn Rinsky, Laura Halpin Rinsky · 2008 · 384 pages
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About this book
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.
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