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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional | 
 enlarge | Authors: Glenn Rinsky, Laura Halpin Rinsky
Publisher: Wiley
Category: Book
List Price: $19.95
Buy New: $11.13
You Save: $8.82 (44%)
New (27) Used (7) from $11.13
Sales Rank: 22956
Media: Paperback
Number Of Items: 1
Pages: 384
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
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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.
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