CookingCookery

The pastry chef's companion

by Glenn Rinsky, Laura Halpin RinskyNot on Booklabria yet

No ratings on Booklabria yetBe the first to rate it

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.

Subjects: Cooking
Cookery
Encyclopedias
Baking
Cooking & Food
Desserts

Content notes

No content warnings recorded yet. Catalogue records don't include them, which doesn't mean the book has none.

Grand livre de cuisine
Alain Ducasse, Frédéric Robert, Frederic Robert
The Bakers' Manual

Joseph Amendola

On baking

Sarah R. Labensky, Klaus G. Tenbergen, Eddy Van Damme

Baking Illustrated

Editors of Cook's Illustrated Magazine

Bake from scratch

Brian Hart Hoffman

Baking and Pastry

Culinary Institute of America.

Tartine

Elisabeth M. Prueitt, Chad Robertson, France Ruffenach

Bravetart

Stella Parks

Sweet

Yotam Ottolenghi, Helen Goh

Patisserie made simple

Edd Kimber

Entenmann's big book of baking

Kathleen Robbins

Momofuku Milk Bar

Christina Tosi

Reviews

No reviews on Booklabria yet. The first one starts the conversation here.

Log in to review

Book data and covers from Open Library (openlibrary.org).

Editions

7

See all editions

The most complete records first.

See all 7 English editions

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)

Synopsis

Related bookssharing subjects with this book

Reviews

Editions