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

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Price
$10.78
By
Wiley

General Information

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.

Details

Author
Laura Halpin Rinsky
Binding
Paperback
Dewey Decimal Number
641.3003
EAN
9780470009550
ISBN
0470009551
Label
Wiley
Languages
English
List Price
$19.95
Manufacturer
Wiley
Number Of Items
1
Number Of Pages
384
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2008-02-28
Publisher
Wiley
Studio
Wiley
Title
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Feature
Notes: Brand New from Publisher. No Remainder Mark.

Latest reviews

We'll call this one the PDR, the Pastry Chefs' Desk Reference, not to be confused with that other PDR, the Physicians' Desk Reference, although both books are invaluable to the practitioners of the respective arts.


So what did you do on your summer vacation? Did you write the pastry chefs' desk reference, with 4,800 terms and definitions from around the world plus ten appendices? I didn't think so, but then, neither did I.


The story goes that Glenn and Laura Rinsky, while working towards their Master's degrees, and having a baby, came up with a hobby, The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, was the result.


Amazing what you can do once you put your mind to it. Both authors are graduates of the CIA in Hyde Park, NY, and both have extensive experience teaching culinary arts and running kitchens around the country and the world. Both are certified by the American Culinary Federation as Executive Chef or EC, Executive Pastry Chef  or EPC, and Culinary Educator or CE.


Being instructors, they wanted to compile a list of pastry terms. "How hard could it be?" they thought. How hard indeed. They took notes from their kitchens, lectures and students and created a comprehensive handbook that not only gives definitions for thousands of terms but also provides a list of classic and contemporary flavor combinations, troubleshooting guides for subjects from butter cream to yeast breads, and, of course, weight and volume equivalents. After two years of work, they had what they set out to create: a wide-ranging handbook for the pastry artist, beginner to advanced.


Now, if a student happens to forget the difference between "biscuit" and "muffin" as a mixing method, and is fortunate enough to have this book, they can look it up and find, on page 183, concise descriptions of fifteen different mixing methods that are used in the modern bake shop.


This book is a potential time-saver for instructor and student. Instead of: "Chef, how do you spell lekvar? How do you pronounce lekvar? What the heck is leckvar?" my inquisitive student will find the answers to these questions on page 164.


While the answers are useful, they are concise morsels, not meals. It is meant to be a quick reference book, not the end-all definitive tome on the history, manufacturing, moisture content and dietary usages of lekvar. (By the way, lekvar is "a thick, intensely flavored pureed fruit spread used to fill pastries and cookies. This Hungarian favorite is traditionally made with prunes or dried apricots cooked with sugar.") I happen to love lekvar for its replacement value for fats in baking. It grants a smooth mouth feel and is a real food alternative to man-made fats or straight white sugar.


Part dictionary, part encyclopedia The Pastry Chef's Companion was developed for bakers, pastry chefs, chefs, food enthusiasts, confectionary artists and students. It the first reference book that I have encountered that is sufficiently comprehensive yet appropriately sized to be the definitive portable handbook for the pastry arts.


Within the pages of this book are useful answers in an easy to use and easy to retrieve format. In the hands of a busy baker, professional or aspiring, this book can be a great time-saver and deserve a place on the kitchen shelf. It is a very good companion to any baking or pastry textbook and a wonderful tool for the student.


Along with my other favorite book, the Baker's Handbook, 3rd Edition, by Joe Amondola, The Pastry Chef's Companion will be on my desk and in my bakeshop at all times.

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