The pastry chef's companion :a comprehensive resource guide for the baking and pastry professional
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TextPublication details: Hoboken, N.J. : John Wiley & Sons, 2009Description: viii, 375 p. : ill. ; 22 cmISBN: - 9780470009550 (pb)
- 641.3003 RIN-RIN 22
- TX349 .R484 2009
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Goa University Library IMBA Book Bank (HTT) | 641.3003 RIN-RIN (Browse shelf(Opens below)) | Available | 167520 |
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| 634.8 GON/Vit Viticulture and wine quality | 641.2 BRO-LIP The complete beverage dictionary | 641.2 BRO-LIP The complete beverage dictionary | 641.3003 RIN-RIN The pastry chef's companion :a comprehensive resource guide for the baking and pastry professional | 641.300954 SEN/Fea Feasts and fasts: a history of food in India | 641.5 BAL/Foo Food Production Operations - (2nd ed.) | 641.5 BAL/Foo Food Production Operations - (2nd ed.) |
Includes bibliographical references.
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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