The pastry chef's companion
Subtitle: a comprehensive resource guide for the baking and pastry professional
By: Glenn Rinsky, Laura Halpin Rinsky.
Contributors: Rinsky, Laura Halpin.
Publisher: John Wiley
Published: 2008
Place of publication: Hoboken, N.J
Language: eng
ISBN-13: 9780470009550
Subjects: Cookery -- Encyclopedias; Pastry -- Encyclopedias; Baking -- Encyclopedias
Genres: Encyclopedias.
Notes: Includes bibliographical references.
Table of contents: title: Terminology A_Z; title: Baking resources, Important temperatures every pastry chef & baker should know; title: Sugar cooking stages; title: Conversion formulas & equivalents; title: Steps of baking; title: Classic & contemporary flavor combinations, berries, nuts, chocolate & citrus, fruit, stone fruit & vegetables, tropical fruit; title: What went wrong & why, buttercream, cakes, chocolate, cookies, custards, frozen desserts, pies & tarts, sugar, quick breads, yeast breads; title: Professional development resources.