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The Pastry Chef's Companion: A Comprehensive Resource Guide by Glenn Rinsky, Laura Halpin Rinsky

By Glenn Rinsky, Laura Halpin Rinsky

With greater than 4,800 phrases and definitions from worldwide plus ten appendices packed with valuable assets, The Pastry Chef's Companion combines the easiest positive factors of a dictionary and an encyclopedia. as well as the present terminology of each section of pastry, baking, and confectionary arts, this publication offers vital information regarding the starting place and old history of some of the phrases. additionally, it bargains insurance of style traits, practices, key luck elements, a assets checklist, illustrations, and phonetic pronunciations.

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

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Mulberry There are three varieties: red, white, and black. The red are found mainly in the eastern United States while the white is of Asian origin and the black grows wild in Europe. They resemble blackberries and have a sweet-sour flavor, and are typically used to make jams, sorbet, ice cream, and mulberry wine. Olallieberry A cross between a loganberry and a youngberry. They are grown mainly in California are available midsummer. They resemble a large elongated blackberry and the dark shiny skin encases a sweet juicy flesh; excellent as jams, jellies, and may also be used cooked or fresh in other desserts, pastries, and confections.

Boulangerie (boo-lohn-jehr-ree) The French word for bakery. boule (buhl) The French word for “ball,” referring to a round loaf of bread. boule de neige (bohl duh nezh) Literally, “ball of snow” in French, referring to either 1. indd 36 • Bounceberry grated chocolate; or 2. A large cake with layers of génoise and vanilla buttercream that, once firm, is cut to resemble a ball and then enrobed in vanilla buttercream and rolled in shredded coconut. bounceberry An alternative name for cranberry. Bourbon See whisky.

The berry is poisonous when eaten raw owing to an alkaloid poison that is destroyed during the cooking process. Available June to early September. Gooseberry A large, tart berry native to northern Europe. The skins may be smooth or fuzzy, and there are white, red, green, and yellow varieties. They are popular for jams, jellies, fruit fillings, and desserts. Available canned year-round or fresh during the summer. Huckleberry A wild berry that resembles a blackberry but with a thicker skin and more acidic flavor.

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