The Pastry Chef's Companion

Beschreibung

A comprehensive baking dictionary and reference guide Designed for aspiring and current pastry professionals, thisA-to-Z guide features more than 3,000 baking and pastrydefinitions, covering everything from dessert wines to notablepastry chefs to equipment and unusual ingredients. This essentialreference includes phonetic spellings, cross-references, andillustrations and also features information on troubleshootingbaking problems, classic and contemporary flavor combinations,specialty vendors, and professional organizations. Glenn Rinsky (Pelham, AL) is a contributing writer for PastryArts and Design magazine. Laura Halpin Rinsky (Pelham, AL) is aCertified Executive Pastry Chef (CEPC) and a Certified CulinaryEducator. Chef Halpin is Program Coordinator for Baking, Pastry,and Confectionary Arts at Culinard, The Culinary Institute ofVirginia College in Birmingham, Alabama.

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Glenn Rinsky

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