The Pastry Chef's Companion, 1st Edition
A Comprehensive Resource Guide for the Baking and Pastry Professional
$67.19
- Paperback
384 pages
- Release Date
14 February 2008
Summary
Although there are many individual books on the subject of pastry, there has never been a single comprehensive resource…until now. With the publication of The Pastry Chef’s Companion, students and professionals alike no longer have to lose time searching for information and resources.
With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary…
Book Details
| ISBN-13: | 9780470009550 |
|---|---|
| ISBN-10: | 0470009551 |
| Author: | Glenn Rinsky, Laura Halpin Rinsky |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 384 |
| Edition: | 1st |
| Release Date: | 14 February 2008 |
| Weight: | 454g |
| Dimensions: | 23mm x 152mm x 229mm |
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Glenn Rinsky
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.
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