Read The Pastry Chef’s Companion Books PDF

Read The Pastry Chef’s Companion Books PDF

Authors : Glenn Rinsky, Laura Halpin Rinsky
Publisher : Wiley
Published Date : 2014-03-20
ISBN-13 : 9781118060667
Page : 384 Pages
Language : en




Descriptions
Read The Pastry Chef’s Companion Books PDF

The Pastry Chef’s CompanionWith 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.
The Pastry Chef's Companion
Language: en
Pages: 384

The Pastry Chef's Companion

Authors: Glenn Rinsky, Laura Halpin Rinsky
Categories: Cooking
Type: BOOK - Published: 2014-03-20 - Publisher: John Wiley & Sons
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
The Pastry Chef's Apprentice
Language: en
Pages: 176

The Pastry Chef's Apprentice

Authors: Mitch Stamm
Categories: Cooking
Type: BOOK - Published: 2011-07-01 - Publisher: Quarry Books
For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as
The Oxford Companion to Sugar and Sweets
Language: en
Pages: 920

The Oxford Companion to Sugar and Sweets

Authors: Darra Goldstein, Sidney Mintz, Michael Krondl, Laura Mason
Categories: Cooking
Type: BOOK - Published: 2015 - Publisher: Oxford University Press, USA
"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
Language: en
Pages: 1136

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2015-02-13 - Publisher: Wiley Global Education
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Language: en
Pages: 1040

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2002-02-19 - Publisher: Wiley Global Education
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the