|Publisher:||John Wiley & Sons Inc|
|Publish Date:||Feb 2008|
|Number of Pages:||375|
|Shipping Weight (in pounds):||1.35|
|Product in Inches (L x W x H):||6.0 x 9.0 x 1.0|
|How It All Began|
|About the Authors|
|Terminology A-Z||p. 1-310|
|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|
|Professional Development Resources|
Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas.
Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included. The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know", "Weight and Volume Equivalents for Common Ingredients", and "What Went Wrong and Why". This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.
-Pauline Baughman, Multnomah Cty. Lib., Portland, OR
(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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.
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