Town and Country Wine Companion or Pastry Chefs Companion

Town and Country Wine Companion: A Tasting Guide and Journal

Author: Ted Loos

Everyone from neophyte to oenophile who enjoys a glass of wine will appreciate this beautiful volume from Town & Country. Both a detailed introduction to the basics and a fill-in-the blank journal for personal comments, it’s easy to write in yet small enough to take along when visiting a restaurant, vineyard, or your neighborhood wine store. After a lively and informational opening that encompasses everything from geographic regions and grape varieties to wine labels and terminology, lined record pages make up the bulk of the book: they contain both prompts and room to jot down your thoughts. In Tasting Notes, record such data as wine name, vintage, type, date and occasion sampled, color, bouquet, clarity, taste, and overall opinion. This guide can help you understand wine’s complexities, slow down and enjoy the tasting, and remember the ones that most deserve to be savored.

Interesting textbook: Quantitative Analysis for Management or Essentials of Entrepreneurship and Small Business Management

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

Author: Glenn Rinsky

A comprehensive baking dictionary and reference guide

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chefs 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 essential reference includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations.

Glenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is currently an Executive Chef-Instructor for Jefferson State Community College in Birmingham, Alabama. Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama.

Pauline Baughman - Library Journal

Wiley's two latest baking titles, both written by professional chefs, deserve spots on the reference shelves of bakers everywhere. Professional Baking is a textbook designed to "provide students with a theoretical and practical foundation in baking" and is valuable for both professional and amateur bakers alike. It covers measurements and bake shop math, sanitation, equipment, ingredients, history, large-quantity baking, and mixing and assembling techniques. Since bakers primarily use formulas (lists and quantities of ingredients) rather than recipes, all of the material in this book is presented in the form of procedures and formulas. Procedures are outlined first; formulas that follow refer to the discussion of the procedure rather than step-by-step instructions. A glossary and index are included.

The Pastry Chef's Companion includes 4800 pastry and baking definitions, including their origins and history, along with pronunciation guides for most of the terms. Ten appendixes are included; of particular interest are "Important Temperatures Every Baker Should Know," "Weight and Volume Equivalents for Common Ingredients," and "What Went Wrong and Why." This is recommended for all larger libraries; Professional Baking is recommended for academic libraries and collections that serve culinary students.

Table of Contents:

How It All Began     v
Acknowledgments     vii
About the Authors     viii
Terminology A-Z     1-310
Baking Resources
Important Temperatures Every Pastry Chef and Baker Should Know     311
Weight and Volume Equivalents for Most Common Ingredients     315
Sugar Cooking Stages     319
Conversion Formulas and Equivalents     320
Seasonal Fruit Availability     323
The 12 Steps of Baking     325
Classic and Contemporary Flavor Combinations     331
What Went Wrong and Why     351
Specialty Vendors     363
Professional Development Resources     366
References     371