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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
$12.00
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional—
$12.00
Description
Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm
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. show more
