A comprehensive baking dictionary and reference guide
Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients. This essential reference includes phonetic spellings, cross-references, and illustrations and also features information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.
Glenn Rinsky (Pelham, AL) is a contributing writer for Pastry Arts and Design magazine. Laura Halpin Rinsky (Pelham, AL) is a Certified Executive Pastry Chef (CEPC) and a Certified Culinary Educator. Chef Halpin is Program Coordinator for Baking, Pastry, and Confectionary Arts at Culinard, The Culinary Institute of Virginia College in Birmingham, Alabama.