The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama) Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)

The Pastry Chef's Companion

A Comprehensive Resource Guide for the Baking and Pastry Professional

Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama), Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)

$37.95

Paperback

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John Wiley & Sons Inc
26 March 2008

Hotel & catering trades

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource…until now. With the publication of The Pastry Chef’s 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 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. This one-stop resource is an essential tool for all culinary and baking & pastry students.

By: Glenn Rinsky (Jefferson State Community College Birmingham Alabama), Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions: Height: 226mm, Width: 152mm, Spine: 23mm
Weight: 431g
ISBN: 9780470009550
ISBN 10: 0470009551
Pages: 384
Publication Date: 26 March 2008
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is Executive Chef-Instructor at Jefferson State Community College in Birmingham, Alabama. Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama.

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The Pastry Chef's Companion

A Comprehensive Resource Guide for the Baking and Pastry Professional

Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama), Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)

$37.95

Paperback

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