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Informationen zum Autor 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 Executive Chef-Instructor at 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. Klappentext 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. With The 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 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 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 practices*Coverage of the key factors in the production of quality pastry products*Listings of specialty vendors, professional organizations, and baking and pastry Web site resources*Troubleshooting guide to fixing common baking and pastry problems*Illustrations of uncommon pastry products and equipment*Phonetic pronunciationsWhether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts. Zusammenfassung 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. With The 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 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 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 practices*Coverage of the key factors in the production of quality pastry products*Listings of specialty vendors, professional organizations, and baking and pastry Web site resources*Troubleshooting guide to fixing common baking and pastry problems*Illustrations of uncommon pastry products and equipment*Phonetic pronunciationsWhether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts. Inhaltsverzeichnis How It All Began v Acknowledgments vii About the Authors viii Terminology A-Z 1-310 Appendices: Baking Resources Important Temperatures Every Pastry Chef and Baker Should Know 311 Weight and Volume Equivalents for Most Common Ingredients 315 Sugar Cooking Stages 319 Conversion Formulas and Equivalents 320 Seasonal Fruit Availabili...
List of contents
How it all Began
Acknowledgments
About the Authors
Terminology A-Z
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know
Weight and Volume Equivalents for Most Common Ingredients
Sugar Cooking Stages
Conversion Formulas and Equivalents
Seasonal Fruit Availability
The 12 Steps of Baking
Classical and Contemporary Flavor Combinations
What Went Wrong and Why
Specialty Vendors
Professional Development Resources
References
