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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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How It All Began v
Acknowledgments vii
About the Authors viii
Terminology A–Z 1–310
Appendices: Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know 311
Weight and Volume Equivalents for Most Common Ingredients 315
Sugar Cooking Stages 319
Conversion Formulas and Equivalents 320
Seasonal Fruit Availability 323
The 12 Steps of Baking 325
Classic and Contemporary Flavor Combinations 331
What Went Wrong and Why 351 Specialty Vendors 363
Professional Development Resources 366
References 371
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Baking & Pastry
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