{"product_id":"the-pastry-chefs-companion-a-comprehensive-resource-guide-for-the-baking-and-pastry-professional-paperback-softback-9780470009550","title":"The Pastry Chef's Companion; A Comprehensive Resource Guide for the Baking and Pastry Professional (Paperback \/ softback) 9780470009550","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Pastry Chef's Companion\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eA Comprehensive Resource Guide for the Baking and Pastry Professional\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eGlenn Rinsky (Author), Laura Halpin Rinsky (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470009550, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 26 March 2008\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e384 pages, Drawings: 100 B\u0026amp;W, 0 Color\u003cbr\u003e22.6 x 15.2 x 2.3 cm, 0.431 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\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.  \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\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eHow It All Began v\u003c\/p\u003e \u003cp\u003eAcknowledgments vii\u003c\/p\u003e \u003cp\u003eAbout the Authors viii\u003c\/p\u003e \u003cp\u003eTerminology A–Z 1–310\u003c\/p\u003e \u003cp\u003eAppendices: Baking Resources\u003c\/p\u003e \u003cp\u003eImportant Temperatures Every Pastry Chef and Baker Should Know 311\u003c\/p\u003e \u003cp\u003eWeight and Volume Equivalents for Most Common Ingredients 315\u003c\/p\u003e \u003cp\u003eSugar Cooking Stages 319\u003c\/p\u003e \u003cp\u003eConversion Formulas and Equivalents 320\u003c\/p\u003e \u003cp\u003eSeasonal Fruit Availability 323\u003c\/p\u003e \u003cp\u003eThe 12 Steps of Baking 325\u003c\/p\u003e \u003cp\u003eClassic and Contemporary Flavor Combinations 331\u003c\/p\u003e \u003cp\u003eWhat Went Wrong and Why 351 Specialty Vendors 363\u003c\/p\u003e \u003cp\u003eProfessional Development Resources 366\u003c\/p\u003e \u003cp\u003eReferences 371\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52460670353688,"sku":"9780470009550","price":16.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470009550.jpg?v=1785457688","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-pastry-chefs-companion-a-comprehensive-resource-guide-for-the-baking-and-pastry-professional-paperback-softback-9780470009550","provider":"Freshly Printed Books","version":"1.0","type":"link"}