The pastry chef's companion [electronic resource] : a comprehensive resource guide for the baking and pastry professional

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.

The A-to-Z Guide to Pastry, Baking, and Confectionary Arts

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With The Pastry Chef's Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.

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:

• Classic and contemporary flavor trends that reflect today's pastry palette and industry practices
• Coverage of the key factors in the production of quality pastry products
• Listings of specialty vendors, professional organizations, and baking and pastry Web site resources
• Troubleshooting guide to fixing common baking and pastry problems
• Illustrations of uncommon pastry products and equipment
• Phonetic pronunciations

Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef's Companion is your one-stop resource for the world of pastry, baking, and confectionary arts.

Pauline Baughman - Library Journal

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included.

The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.

A comprehensive baking dictionary and reference guide

Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients. This essential reference includes phonetic spellings, cross-references, and illustrations and also features information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.

Glenn Rinsky (Pelham, AL) is a contributing writer for Pastry Arts and Design magazine. Laura Halpin Rinsky (Pelham, AL) is a Certified Executive Pastry Chef (CEPC) and a Certified Culinary Educator. Chef Halpin is Program Coordinator for Baking, Pastry, and Confectionary Arts at Culinard, The Culinary Institute of Virginia College in Birmingham, Alabama.

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resourceuntil now. With the publication of The Pastry Chefs Companion , students and professionals alike no longer have to lose time searching for information and resources. With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chefs 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. This one-stop resource is an essential tool for all culinary and baking & pastry students. The Pastry Chef’s Companion......Page 3 Contents......Page 5 How It All Began......Page 7 Acknowledgments......Page 9 About the Authors......Page 10 Terminology A-Z......Page 11 Important Temperatures Every Pastry Chef and Baker Should Know......Page 321 Weight and Volume Equivalents for Most Common Ingredients......Page 325 Sugar Cooking Stages......Page 329 Conversion Formulas and Equivalents......Page 330 Seasonal Fruit Availability......Page 333 The 12 Steps of Baking......Page 335 Classic and Contemporary Flavor Combinations......Page 341 What Went Wrong and Why......Page 361 Specialty Vendors......Page 373 Professional Development Resources......Page 376 References......Page 381 "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 Terminology A_Z Baking resources, Important temperatures every pastry chef & baker should know Sugar cooking stages Conversion formulas & equivalents Steps of baking Classic & contemporary flavor combinations, berries, nuts, chocolate & citrus, fruit, stone fruit & vegetables, tropical fruit What went wrong & why, buttercream, cakes, chocolate, cookies, custards, frozen desserts, pies & tarts, sugar, quick breads, yeast breads Professional development resources.