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The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / Glenn Rinsky, Laura Halpin Rinsky.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2009.Description: viii, 375 p. : ill. ; 23 cmISBN:
  • 0470009551 (pbk.)
  • 9780470009550 (pbk.)
Subject(s):
Contents:
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources.
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Item type Current library Home library Collection Shelving location Call number Copy number Status Date due Barcode
References References UMK Kampus Kota UMK Kampus Kota DEFAULT Kampus Kota Reference TX349 .R484 2009 REF (Browse shelf(Opens below)) 1 Not for loan 10019520

Includes bibliographical references (p. 371-375).

Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources.

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