Description
Condition: BRAND NEW
ISBN: 9780470009550
Year: 2008
Publisher: John Wiley & Sons Inc (US)
Pages: 384
Description:
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.
ISBN: 9780470009550
Year: 2008
Publisher: John Wiley & Sons Inc (US)
Pages: 384
Description:
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.