Publisher description for The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.

Bibliographic record and links to related information available from the Library of Congress catalog

Information from electronic data provided by the publisher. May be incomplete or contain other coding.

The purpose of this book is to provide a valuable and much-needed dictionary and resource designed specifically for the aspiring Baking and Pastry Professional and Culinary Professional alike. This book will feature over 3,000 definitions that will include phonetic spelling and cross-referencing. The subjects covered will range from dessert wines to past and present Pastry Chefs who have helped shape and define the industry. There will be separate sections on common ratios and formulas as well as a comprehensive listing of professional essentials such as seasonal fruits, specialty vendors and weights & measurements.

Library of Congress subject headings for this publication:
Cookery -- Encyclopedias.
Pastry -- Encyclopedias.
Baking -- Encyclopedias.