The Pastry Chef's Companion

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 and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking & pastry students.

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 Know 311 Weight and Volume Equivalents for Most Common Ingredients 315 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