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The pastry chef's companion :

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2009.Description: viii, 375 p. : illISBN:
  • 9780470009550 (pbk.)
  • 0470009551 (pbk.)
Subject(s): DDC classification:
  • 641.3/003
Online resources:
Contents:
Terminology A-Z -- Appendices: Baking resources -- 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 -- Specialty vendors -- Professional development resources.
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Item type Current library Collection Call number Status Barcode
Books Books ASCOT Library - Zabali Campus Reference Reference 641.300 (Browse shelf(Opens below)) Available 2730

Terminology A-Z -- Appendices: Baking resources -- 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 -- Specialty vendors -- Professional development resources.

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