The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology 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. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

• Baking and Pastry: Mastering the Art and Craft
• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
• How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
• The Pastry Chef's Little Black Book
• Professional Baking
• Professional Cake Decorating
• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
• The Advanced Professional Pastry Chef
• Math for the Professional Kitchen
• Modern French Pastry: Innovative Techniques, Tools and Design