| LEADER 00000nam 2200000 a 4500 |
| 008 131105s||||||||th 000 0 tha d |
| 020 ^a9780470009550 (pbk.) |
| 099 ^aKC 22 |
| 100 1 ^aRinsky, Glenn |
| 245 14 ^aThe pastry chef^'s companion :^ba comprehensive resourceguide for the baking and pastry professional /^cGlennRinsky, Laura Halpin Rinsky |
| 260 ^aHoboken, N.J. :^bJohn Wiley & Sons,^cc2009 |
| 300 ^aviii, 375 p. :^bill. ;^c23 cm |
| 505 0 ^aTerminology A-Z -- Appendices: Baking resources --Important temperatures every pastry chef and baker shouldknow -- Weight and volume equivalents for most commoningredients -- Sugar cooking stages -- Conversion formulasand equivalents -- Seasonal fruit availability -- The 12steps of baking -- Classic and contemporary flavorcombinations -- What went wrong and why -- Specialtyvendors -- Professional development resources |
| 650 0 ^aCookery^xEncyclopedias |
| 650 0 ^aPastry^xEncyclopedias |
| 650 0 ^aBaking^xEncyclopedias |
| 700 1 ^aRinsky, Laura Halpin |
| 999 ^aกาญจนา ปัจชัย |
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