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The pastry chef's companion :a comprehensive resource guide for the baking and pastry professional

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, 2009Description: viii, 375 p. : ill. ; 22 cmISBN:
  • 9780470009550 (pb)
Subject(s): DDC classification:
  • 641.3003 RIN-RIN 22
LOC classification:
  • TX349 .R484 2009
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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Holdings
Item type Current library Call number Status Date due Barcode
Books Books Goa University Library IMBA Book Bank (HTT) 641.3003 RIN-RIN (Browse shelf(Opens below)) Available 167520

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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