Description: Further DetailsTitle: The Pastry Chef's CompanionCondition: NewEAN: 9780470009550ISBN: 9780470009550Publisher: John Wiley & Sons IncFormat: PaperbackRelease Date: 03/26/2008Item Height: 228mmItem Length: 152mmItem Width: 21mmItem Weight: 506gLanguage: EnglishDescription: 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.Country/Region of Manufacture: USGenre: Technology & EngineeringSubtitle: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalAuthor: Glenn Rinsky, Laura Halpin RinskyRelease Year: 2008 Missing Information?Please contact us if any details are missing and where possible we will add the information to our listing.
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Book Title: The Pastry Chef's Companion
Title: The Pastry Chef's Companion
EAN: 9780470009550
ISBN: 9780470009550
Release Date: 03/26/2008
Release Year: 2008
Country/Region of Manufacture: US
Genre: Technology & Engineering
Subtitle: A Comprehensive Resource Guide for the Baking and Pastry Professi
Number of Pages: 384 Pages
Publication Name: Pastry Chef's Companion : a Comprehensive Resource Guide for the Baking and Pastry Professional
Language: English
Publisher: Wiley & Sons, Incorporated, John
Item Height: 1 in
Publication Year: 2008
Subject: Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Item Weight: 15.2 Oz
Type: Textbook
Author: Glenn Rinsky, Laura Halpin Rinsky
Subject Area: Cooking
Item Length: 8.9 in
Item Width: 5.9 in
Format: Perfect
