Savory Sweets : From Ingredients to Plated Desserts Review

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The textbook used by the advance culinary pastry class @ Johnson & Wales University. Study in flavor profiles and "notes" in relation to the tongue and tasting synthesis. Extremely useful for professionals and hardcore foodies alike. Flavor pairings are very helpful in developing your own ideas. Solid basic formulas a must have. Once again, this book reads more like a textbook, with photos and illustrated pictures. Highly recommended.

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A new approach to flavor, ingredients, and techniques
"From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."--Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads
Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice.
The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.
Savory Sweets is divided into four parts:
Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile
Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture
Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided
Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included

Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.

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So You Are a Chef, with CD-ROM: Managing Your Culinary Career Review

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(More customer reviews)The second updated edition of SO YOU ARE A CHEF is a winner, covering food-related jobs such as culinary Educator, Food Photographer and Celebrity Chef and highlighting careers across all industries, including those in research and development and education. From handling an interview for being a chef to selecting the appropriate materials for a portfolio and using networking to search the hidden job market, this handbook is for any who have their cooking credentials and are ready to plumb the job market's potentials. Any business or career library or those catering to food professionals needs SO YOU ARE A CHEF.


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So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.

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Professional Cooking Review

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(More customer reviews)I first learned of Professional Cooking when a friend borrowed the second edition from a friend who's a chef. As soon as I saw it, I had to have it.Any serious cook - amateur or pro - should enjoy this tome. It does what most cookbooks written for the home never get around to: it explains the 'whys' behind the 'how-tos.' Why use egg yolks in sauces and dressings? Why do sugar and onions both (separately) caramelize? Why is baking soda a terrible thing to do to an innocent vegetable?The recipes in this book (designed as exercises for cooking students) are for 15-30 portions. Most, however, can be scaled down to family size. Anyway, each is designed to teach a point or technique, and is great reading even if you never actually make it.This book is easy to follow. Gisslen doesn't get wrapped up in jargon - no small feat in a book written for professionals. If you love to cook, buy it.Benjamin F. Harvill

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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail,250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.--This text refers to an out of print or unavailable edition of this title.

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The Professional Chef's Art of Garde Manger Review

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(More customer reviews)This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.

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Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:
Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
Lavish color photographs in a 16-page full-color insert.
Exciting salads and vegetarian pates and terrines.

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Patisserie, Second Edition Review

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(More customer reviews)This is the book that i used when i was at college in my home city in england.Patisserie is a professional book for students, Bakers,Chefs,Confectioners and Teachers.Patisserie is a craft/trade (some say it's an art) so housewives may find it a little confusing,for example, Bread making is a technology and carn't be learnt from a book. If you have a basic understanding in Fermented goods,pastry,confectionary hot and cold sweets and cake decorating then you will love this book. The book covers everything i needed to complete my studies of Bakery,cake decorating and patisserie and i still use it in my work.Hanneman himself was a lecturer in charge of the bakery school at the Cambridge College of Arts and Technology as well as head of food at lancaster and Morecambe college and also a former chief examiner for the 711-01 pastry cooks and patissiers exam.

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Wedding Cake Art and Design: A Professional Approach Review

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(More customer reviews)Once again, we have been given a gem in the form of a cake decorating "bible" of sorts except this time, the essence of this book brings you beyond the fondant and royal icing and other assorted expectations with wedding cakes. This time, Ms. Garrett gives you her professional insight into how, when, why, and how much to consider in approaching the subject of the wedding cake business.
For those professionals who are well-associated with the legistics end of cakes, you already know the information within the covers of this book. But for those cake/wedding cake bakers just starting out, or those not quite sure what demands are non-negotiable when choosing to work in this field, here it is just waiting for you.
Toba Garrett is a solid and established player in the field of cake decorating as she teaches at the Institute of Culinary Cake and Design in New York as head of the Cake Decorating and Design Department. And for those who know what ICES is (The International Cake Exploration Society), she is counted among its esteemed members. Add to that her three other books (Professional Cake Decorating, Creative Cookies, and The Well-Decorated Cookie) and you are looking at The Cake Professor.
Where to begin? "Wedding Cake Art & Design: A Professional Approach" is a heavy, luxurious book of top-notch photography and print that draws you into each cake project with zeal. Aspects of planning, creating, and executing that most important cake are all given the respected attention they require and that the wedding couple deserve. But it is also necessary to advise those considering this book, that they have a very solid foundation of cake preparation, decorating, and assembly skills already under their belt. As Julia Child once said, "This isn't for fluffies!".
280 pages await you in instruction, construction, and advice to help perfect your knowledge and skills. The photography is pristine and clear, the teaching precise, and the anticipation heightened as you truly want to achieve the end result. The contents of the book are as follows:
Chapter One: Designing the Cake
Chapter Two: Creative Designs
Chapter Three: Romantic Designs
Chapter Four: Textured Designs
Chapter Five: Modern Designs
Chapter Six: Wedgewood-Inspired Designs
Chapter Seven: Chocolate Designs
Chapter Eight: Seasonal Designs
Chapter Nine: Fashion-Inspired Desgns
Chapter Ten: Floral Designs
Chapter Eleven: Textile-Inspired Designs
Chapter Twelve: Setting Up A Cake Decorating Business
Chapter Thirteen: Recipes and Flavor Combinations
Appendix (with templates and cake-cuttting guides)
Chapter One: Designing the Cake
We have come a long way from the cookie cutter wedding cake of years past. Today's brides (and grooms) know what they want even if they can't conceptualize their thoughts, therefore they will look to you for direction. This is an enjoyable aspect of the pre-cake decorating phase because imagination has no limits. Many aspects of the wedding will most definitely bring you to the style and texture they'll want for the cake, and starting with the color theme, will bring you closer to making the final decisions. How to prepare a bridal couple for their first meeting with you, getting those all-important samplings presented in order to choose a flavor and batter, cake size, cake sketch, cake cost per servings, etc all play together in the cake choice. Also covered is estimating the time and labor that will go into the cake as well as transporting it. The transportion costs themselves, and other legistics, round out this chapter.
Chapters Two through Chapter Eleven involved the specific styles and designs as mentioned in the above "contents" section. This is where Ms. Garrett shines in her skills and imagination. Flowers, textures of the fondant or gumpaste, cameo disks, use of stitched monogramms, fondant pleating, color-washed fondant, marzipan fruit, netting, stenciled designs, petal crowns on the tiers, pastillage disks, chocolates, fondant bows, run-outs, appliques, and most exquisite (and my favorite!) Australian stringwork are just some of the techniques and amazing skills she possesses and patiently passes along to you. While all the cakes are beautiful, some are just masterpieces of art with the most simple being the most exquisite!
Chapter Twelve: Setting Up A Cake Design Business
This is what made the book for me because most cake decorating books are about the baking and the cakes. Period. But what about those of us who are seriously comtemplating a shoppe? What is neccessary to run your business from your home as opposed to a store front? What are the legalities of such a venture? What about the health codes? Once you do decide to open your business, how do you get started and get your name out there? What equipment will you need? While this chapter just scratches the surface of these very important questions, they are a good start from which to find those people and places that can safely guide you through the process. I thought the most important question in this whole chapter was "do you want to be married to your business 24/7?". That will give you a good "think" to be sure!
Chapter Thirteen: Recipes and Flavor Combination
Batters and flavors have gotten way past yellow batter and vanilla buttercream, haven't they? A guide for flavor combinations awaits you at the end of this chapter. So here are some great recipes for:
Chocolate Pound Cake
Lemon Pound Cake
Red Velvet Cake
German Chocolate Cake
Almond paste Cake
Dominican Cake (pineapple juice and rum.....yum-yum!)
Peanut Butter Cake
High-Yield Yellow Cake
Chocolate Fudge Cake
Carrot Cake
Almond-Walnut Pound Cake
Lemon Coconut Cake
Decorator's Buttercream Icing
French Vanilla Buttercream
Swiss Meringue Buttercream
Amaretto Mocha Buttercream
White Chocolate Buttercream
Ganache
Dark Chocolate Buttercream Icing
Italian Meringue Buttercream
Meringue Icing
Cream Cheese Buttercream
Confectioners Glaze (aka "glue" for holding things together like flowers or textures to the cake)
Quick Glaze
Marzipan
Marzipan Fondant Paste
Rolled Fondant
Pastillage
Rolled Fondant Modeling Paste
Marzipan Chocolate Fondant Paste
Chocolate Rolled Fondant
Modeling Chocolate (aka "chocolate plastic")
White Modeling Chocolate Paste
Egg White Royal Icing (note: I only use pasteurized egg whites to always be on the safe side)
Meringue Powder Royal Icing
Quick Gumpaste (my ace-in-the-hole many a time)
Flood Icing
Lemon, Lime, or Orange Curd
Pineapple Curd
Passion Fruit Curd
Sieved Apricot Jam
Pastry Cream
I thoroughly enjoyed this book and know that it will be a very welcomed book on your cake book shelves. As I said earlier, Ms. Garrett is one of the best, and while she doesn't get into the exploding field of shaped cakes and forms (animals, "people", themes and such that you see on shows like Food Network, Amazing Cakes, etc), her genteel and pristine works of art are more ethereal in nature.
And if you should have the chance to look at her cookie decorating books, by all means, do so! What a lovely presentation to have not just her cakes, but some of her fabulous cookie art to accompany the wedding dessert table!
Peace!


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The Modern Cafe Review

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(More customer reviews)Francisco Migoya has done it again, a wonderful book on a variety of pastries, entremets(cakes), savories, and more. It is divided into sections of business such as the pastry shop, bakery, etc. Mainly made for commercial use with servings of 6 cakes to 20 individual portions and special supplies. There are some mistakes in the components of some recipes such as 12 cake layers instead of 2 but if you read through the recipe first you'll be prepared. Overall it is nice but geared toward larger sizes and specialized machines so it might not be suited for the avid home baker but a good book.

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Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area
Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program

With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
"The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " —Michael Laiskonis, Executive Pastry Chef, Le Bernardin
"What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion—an invaluable contribution to the world of gastronomy. Enjoy it!" —Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques
"Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " —Grant Achatz, Chef and Owner, Alinea
"This book is just amazing—there is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." —Patrick Coston, Pastry Chef and Chocolatier

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Professional Baking (Trade) Review

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(More customer reviews)This is a book that is designed to be a text book for baking. While recipes are measured in both English and Metric, they are primarily measured by weight, not volume. Also many of the proportions are not for the home, but for industrial use. The book covers many areas of baking by going delving into ingredients, and their special characteristics. There is an almost 40 page primer on baking specifics such as yeast, temperatures you want you kitchen to be for rising of breads and much more. If you are looking for information about is about baking in general this book would more than serve you well as it covers so much, but its primary use would be best suited for a professional kitchen.

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Advanced Bread and Pastry Review

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(More customer reviews)This is without doubt the largest, most informative, most inclusive bread and pastry book in existence. Just imagine the 'Professional French pastry series' and the 'Special and decorative breads series' in one huge tome.The book does not have 880 pages as stated in the description, but 1043 including the indexes.
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking/pastry apprenticeship and includes both American and French products. Mind that this is not a coffee table book but a student's guide to advanced baking/pastry. So the author approaches the reader as a teacher would approach the student. There are explanations for every single detail and at the end of each chapter there are questions. A word of caution; this is a book strictly for professionals. One cannot just open it and start measuring cups and spoons to make a cake. Anyone lesser than an apprentice will probably get lost in the plethora of information. So if you are not a professional or a very knowlegable amateur, don't blow your money.
The book starts with a history of bread and pastry making and is divided into three main sections: Bread, Vienoisserie and Pastry. Each section is then subdivided into many others. The chapters are:
PART 1: INTRODUCTION
a) History
b) Food safety
PART 2: BREAD
a) Baking process and dough mixing
b) Fermentation
c) Advanced flour technology and dough conditioners
d) Alternative baking processes
e) Bread formulas
PART 3: VIENNOISERIE
PART 4: PASTRY
a) Cookies
b) Quick breads
c) Pastry dough
d) Pies and tarts
e) Cake mixing and baking
f) Syrups,creams,custards,egg foams,icings
g) Mousses
h) Classic and modern cake assembly
i) Petit-fours and confections
j) Frozen desserts
k) Plated desserts
l) Advanced decoration
m) Chocolate
There are photos throughout, including procedures and most of the products, the paper is glossy, and there are tables with information interspersed between the text. All formulas are given in Metric, Baker's percentage, US decimal, and Lbs and Oz. Also there are instructions to sites in the internet where one can expand on what is in the book and get additional information. These are throughout the book and in all the sections.
In the bread section, all the different breadmaking procedures are discussed, including the straight dough method, retarded dough method and sourdough method. This is the only book I know that in some products uses two different sourdoughs to produce a bread. Another innovation is the inclusion of a whole program for breadmaking on a professional scale, with days and times for each procedure spanning several days. There is also an extensive discussion on par-baked goods which are being favored lately by many bakers.
Bread products include: Baguettes, ciabatta, San Francisco sourbread, challah, rye breads, naan, tortilla, pita, pan de los muertos and many other European and American breads.
The Viennoiserie section is one of the most comprehensive and inclusive and can be only compared to the ones in the 'Traditional and decorative breads'. All the known products are here, including croissants, danish, kugelhopf, brioche, panettone. Different methods are given for the production of the same product eg retarded croissant, sourdough croissant etc.
The pastry section is larger than the bread one by 200 pages. The theory is divided between the chapters, as each family of products has its own technology and science, besides the basic science that goes for all pastry.
There are literally hundreds, if not thousands of products in this section. Most of the classics are here, as well as modern pastries. Too many to mention.
On the downside. Some recipes (not many) use shortening, a blasphemy against both health and taste. I also noticed a few typographical errors in some of the recipes and the temperatures, eg 375F is given as 96C in one recipe, while it should be 196C.
These faults though, are a drop in an ocean of excellence.
To conclude, at this low price this book is a give away. Just think that for the same money you can only get one tome of the 'French pastry series' with 200 pages and here you get more than a thousand pages.
Top quality, top price, the best money can buy.


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Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today?s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

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About Professional Baking Review

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(More customer reviews)I am a chef educator who teaches several introduction to baking courses at a culinary school. Myself and one of my collegues at another institution were interested in using this book, and the publisher was so friendly and inviting. My peer even got to speak with the author on the phone.
The book is fantastic, by the way...by far the best baking text I have seen to date. It is clear, informative, and complete with beautiful pictures and easy-to-follow instructions.
That is compared to Wayne Gisslen's book, which I and several of my collegues use. His approach utilizes much smoke-and-mirrors, unlike Sokol's text.
This book is a great find for professionals and home chefs alike.

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This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking.Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons.Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson.The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

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How to Open a Financially Successful Bakery : With a Companion CD-ROM Review

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(More customer reviews)"How to Create a Financially Successful Bakery" bakery by Sharon L. Fuller and Douglas R. Brown is an excellent choice for anyone thinking about opening up their very own bakery. It presents a number of things to consider. From weighing the pros and cons of different bakery locations to selecting a menu and from possibly serving meals, coffee, and ice cream to deciding to buy or lease baking equipment, the authors of this book gave me a plenty to think about before I dive into the food industry. It is a great basic resource for anyone looking to own their own food industry business.
In addition to bringing up several points to consider, the authors also direct readers to a number of helpful resources and they guide readers to seek out individualized information from local sources, such as the local health department, fire department, and more.
I found the chapters on hiring the staff and getting set up with suppliers to be the most helpful. Sometimes when you are new to an industry it can be hard to know where to start. Thanks to "How to Create a Financially Successful Bakery" I now know what needs to get done.
The accompanying CD-ROM is also a great resource. On it are a number of sample business plans and related Microsoft Word documents that anyone can alter and use for their own start up business.
While the book does offer great insight into the industry, it is by no means an in-depth, step-by-step guide to owning your own bakery.


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The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program.

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Culinary Math Review

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(More customer reviews)I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.

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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

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Baker's Manual (5th Edition) Review

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(More customer reviews)I started a bakery/deli in 1993 using a professional baker and this book as my foundation. In time I also learned to use advice from my customers and from other pros. Still, the whole lot of the experts, save one, gave less useful information than did this classic by Joseph Amendola.
Theories of dough fermentation and the like are of especial importance for any new baker. When something goes wrong, too, this book has a good trouble-shooting section.
I heartily recommend this book to any baker, commercial or men and women trying to please their loved ones.
Other books you should add to the shelf are Professional Baking and Quantity Cooking.

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Crucial formulas for baking success--an updated edition of the classic referenceWhat do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Review

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(More customer reviews)I am in the hotel industry and don't know how I survived all these years without this book! It assists me when I talk to customers so that I can easily explain items and show pictures to them. The only problem is that I need to get another copy so that I have one at home and one in the office. I think that anyone who likes to bake or is a "foodie" needs to BUY THE BOOK!The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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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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