{"product_id":"the-pastry-chefs-companion-a-comprehensive-resource-guide-for-the-baking-and-pastry-professional-paperback","title":"The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional - Paperback","description":"\u003cp\u003eby \u003cb\u003eGlenn Rinsky\u003c\/b\u003e (Author), \u003cb\u003eLaura Halpin Rinsky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAlthough there are many individual books on the subject of pastry, there has never been a single comprehensive resource...until now. With the publication of \u003cb\u003e\u003ci\u003eThe Pastry Chef's Companion\u003c\/i\u003e\u003c\/b\u003e, students and professionals alike no longer have to lose time searching for information and resources. \u003c\/p\u003e\u003cp\u003eWith some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, \u003cb\u003e\u003ci\u003eThe Pastry Chef's Companion\u003c\/i\u003e\u003c\/b\u003e combines the best features of a dictionary and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking \u0026amp; pastry students.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe A-to-Z Guide to Pastry, Baking, and Confectionary Arts\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAlthough there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With \u003ci\u003eThe Pastry Chef's Companion\u003c\/i\u003e, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.\u003c\/p\u003e \u003cp\u003eWith more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, \u003ci\u003eThe Pastry Chef's Companion\u003c\/i\u003e 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: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eClassic and contemporary flavor trends that reflect today's pastry palette and industry practices\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eCoverage of the key factors in the production of quality pastry products\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eListings of specialty vendors, professional organizations, and baking and pastry Web site resources\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eTroubleshooting guide to fixing common baking and pastry problems\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eIllustrations of uncommon pastry products and equipment\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePhonetic pronunciations\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether you are a culinary student, professional, or simply a pastry enthusiast, \u003ci\u003eThe Pastry Chef's Companion\u003c\/i\u003e is your one-stop resource for the world of pastry, baking, and confectionary arts.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGlenn Rinsky\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaura Halpin Rinsky\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.92 x 8.96 x 6.04 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2008\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42156072272007,"sku":"9780470009550","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/7be708e849de8658649ac1aa46494884.webp?v=1733240869","url":"https:\/\/booksby.splitshops.com\/products\/the-pastry-chefs-companion-a-comprehensive-resource-guide-for-the-baking-and-pastry-professional-paperback","provider":"Books by splitShops","version":"1.0","type":"link"}