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.

A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.