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Textbook
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalISBN: 978-0-470-00955-0
Paperback
384 pages
February 2008, ©2009
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Comprehensive compilation of pastry, baking, and confectionary-arts terms and products and their definitions, origins, and development
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Classic and contemporary flavor trends that reflect today's pastry palette and industry practices
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Coverage of the key factors in the production of quality pastry products
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Listings of specialty vendors, professional organizations, and baking and pastry website resources
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Troubleshooting guide to fixing common baking & pastry problems
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Illustrations of unfamiliar pastry products and equipment
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Phonetic pronunciations
Related Titles
Baking & Pastry
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