The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional
"The A-to-Z guide to pastry, baking and confectionary arts...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 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."--Page 4 of cover
Encyclopedia
viii, 375 pages : illustrations ; 23 cm
9780470009550, 0470009551
173182689
Terminology A-Z
Appendices: 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
Classic and contemporary flavor combinations
What went wrong and why
Specialty vendors
Professional development resources