| | |  | Sushi Items | Home » » The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional | | | | | | | Description: | | 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. | | | Features: | |
• ISBN13: 9780470009550
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Glenn Rinsky | | Paperback:
| 384 pages | | Publisher:
| Wiley | | Publication Date:
| February 28, 2008 | | Language:
| English | | ISBN:
| 0470009551 | | Package Length:
| 8.9 inches | | Package Width:
| 5.9 inches | | Package Height:
| 1.1 inches | | Package Weight:
| 1.25 pounds | | Average Customer Rating:
|  based on 10 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
 Pastry Chef's Companion -- extremely helpful!!Jul 07, 2010
I bought this book recently and find it to be extremely helpful, it contains all of the terms and definitions you could possibly need in the baking/pastry world. A must have reference book!
What a wonderful guide!!!Mar 09, 2010
I am a professional pastry chef and have a similar pedigree as the authors. Their book would have been terribly useful in school and I'm a bit bummed that I'm only now getting a copy. It's very thorough on all the topics, and I find it useful to help translate my pastry geek-speak into terms those around me can understand. Specific tools, uncommonly talked about products, techniques, etc are all briefly touched on in the book. The charts in the back are phenomenal. They cover seasonality of produce, pairing of ingredients, and even troubleshooting for common problems with finished product. Definitely for those who are intrigued by the world of baking and pastry!
2 of 2 found the following review helpful:
 Do You Need This Book?Jan 17, 2010
I am a home baker, not a professional or a culinary arts student. 309 of the 375 pages of the book are a glossary of usual and unusual baking terms, types of pastry, almost anything and everything associated with the discipline. The problem is that this book is filled with information and terms that are readily available on the internet. When a term in a cookbook is unfamiliar, I type it into a search engine. It takes an instant to obtain an answer, in fact it takes less time than taking out this book and looking it up. My interest in baking is substantial, but even so, the book makes for dry reading (like reading from the dictionary) to simply sit and absorb the contents - which I assume wasn't the intended purpose. From my perspective, although the extensive amount of research that went into compiling this comprehensive volume is obvious and admirable, the reality is this reference book would have been absolutely invaluable to a wide audience 15 or 20 years ago.
The remaining 64 pages of the book contain some universally useful information. Tables are included for Important Temperatures Every Pastry Chef 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 (Bread baking), Classic and Contemporary Flavor Combinations and What Went Wrong and Why - an area in the book where common baking mishaps are discussed. Some of the information, like Sugar Cooking Stages, is common information that appears in many cookbooks, but some of the tables are inspired and will be helpful to all. The book finishes up with a list of Specialty Vendors and the references utilized in the creation of the book.
The book is a 6 x 9 inch paperback with no photographs and it it printed with dark brown ink. The font size appears to be 10 point. The information in this book will be particularly useful if the reader does not have regular access to the internet or a need exists to have this information in a single volume.
1 of 1 found the following review helpful:
LOVE ITDec 29, 2009
This is a spectacular book. It's got tons of definitions in it, flavor combinations, and a temperature guide that every pastry chef should know. I used it in school to define almost every work that we had for my baking classes. I have found that it could be added to--like, maybe an updated edition with even more definitions and flavor charts, but the book is excellent. Definitely a must have.
1 of 1 found the following review helpful:
Wonderful addition to my book collection!Sep 17, 2009
Very happy with the book and it arrived very quickly! As a professional in the industry I think I will find a lot of use for this book.
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