The Pastry Chefs Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

The A–to–Z Guide to Pastry, Baking, and Confectionary Arts

Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource . . . until now. With The Pastry Chef′s Companion, baking and pastry enthusiasts and professionals alike no longer have to lose time searching for definitions, pronunciations, information, and resources.

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:

Classic and contemporary flavor trends that reflect today′s pastry palette and industry practices

Coverage of the key factors in the production of quality pastry products

Listings of specialty vendors, professional organizations, and baking and pastry Web site resources

Troubleshooting guide to fixing common baking and pastry problems

Illustrations of uncommon pastry products and equipment

Phonetic pronunciations

Whether you are a culinary student, professional, or simply a pastry enthusiast, The Pastry Chef′s Companion is your one–stop resource for the world of pastry, baking, and confectionary arts.

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 Know311

Weight and Volume Equivalents for Most Common Ingredients315

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

Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is Executive Chef–Instructor at Jefferson State Community College in Birmingham, Alabama.

Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt–Trussville High School in Trussville, Alabama.