The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Este artículo no está disponible.
Rinsky, Glenn; Halpin Rinsky, Laura
Idioma: inglés
Editorial: Wiley, 2008
- Tapa blanda
- Usado
Librería: ThriftBooks-Phoenix, Phoenix, AZ, Estados Unidos de AmericaThriftBooks-Phoenix
Vendedor de IberLibro desde 14 de mayo de 2010
Condición: Usado - Bueno
EUR 6,82
Descripción del artículo del vendedor
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
N° de ref. del artículo G0470009551I4N00
- Título
- The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
- Autor
- Rinsky, Glenn; Halpin Rinsky, Laura
- Editorial
- Wiley
- Año de publicación
- 2008
- Estado
- Very Good
- Sobrecubierta
- No Jacket
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 0470009551
- ISBN 13
- 9780470009550
- Peso del artículo
- 1,84 libras
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.
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Acerca del autor
Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is Executive Chef-Instructor at Jefferson State Community College in Birmingham, Alabama.
Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama.
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