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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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Authors: Glenn Rinsky, Laura Halpin Rinsky
Publisher: Wiley
Category: Book

List Price: $19.95
Buy New: $12.33
You Save: $7.62 (38%)



New (33) Used (11) from $11.33

Rating: 3.0 out of 5 stars 1 reviews
Sales Rank: 19504

Media: Paperback
Pages: 384
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 8.9 x 5.9 x 1.1

ISBN: 0470009551
Dewey Decimal Number: 641.3003
EAN: 9780470009550
ASIN: 0470009551

Publication Date: February 28, 2008
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW

Editorial Reviews:

Product Description
A 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 Chefs Companion combines 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 essential reference includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.

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 currently an Executive Chef-Instructor for 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.



Customer Reviews:

3 out of 5 stars Really more of a glossary   September 16, 2008
Seabee (Ambler, PA)
The book was arranged alphabetically with definitions for various baking terms. I hadn't expected that kind of format and would probably not have purchased it if I had realized that in advance.

That said, the definitions are well done.