The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
The A-to-Z Guide to Pastry, Baking, and Confectionary ArtsAlthough there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. WithThe Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources,The Pastry Chef's Companioncombines the best features of a dictionary and an encyclopedia. In addition to the current terminology 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. Moreover, it offers:Classic and contemporary flavor trends that reflect today's pastry palette and industry practicesCoverage of the key factors in the production of quality pastry productsListings of specialty vendors, professional organizations, and baking and pastry Web site resourcesTroubleshooting guide to fixing common baking and pastry problemsIllustrations of uncommon pastry products and equipmentPhonetic pronunciationsWhether you are a culinary student, professional, or simply a pastry enthusiast,The Pastry Chef's Companionis your one-stop resource for the world of pastry, baking, and confectionary arts.