TY  - BOOK
AU  - Rinsky,Glenn
AU  - Rinsky,Laura Halpin
TI  - The pastry chef's companion :a comprehensive resource guide for the baking and pastry professional 
SN  - 9780470009550 (pb)
AV  - TX349 .R484 2009
U1  - 641.3003 RIN-RIN 22
PY  - 2009///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Cooking
KW  - Encyclopedias
KW  - Pastry
KW  - Baking
N1  - 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
ER  -