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

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Wiley, Mar 20, 2014 - Cooking - 384 pages
3 Reviews
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 coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

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The Pastry Chef's Companion

User Review  - pastrypatty - Overstock.com

This is a very useful book!!! Culinary students focusing on the Pastry field, and even the baking/pastry enthusiast will learn a term or two!!! Comparable to "The Food Lover's Companion", .....just for the baker in us all!!! ... Read full review

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

User Review  - Farah - Goodreads

it is really a useful baking dictionary Read full review

About the author (2014)

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.

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