The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Author:   Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama) ,  Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)
Publisher:   John Wiley & Sons Inc
ISBN:  

9780470009550


Pages:   384
Publication Date:   26 March 2008
Format:   Paperback
Availability:   Available To Order   Availability explained
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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional


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Author:   Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama) ,  Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 15.00cm , Height: 2.50cm , Length: 22.60cm
Weight:   0.431kg
ISBN:  

9780470009550


ISBN 10:   0470009551
Pages:   384
Publication Date:   26 March 2008
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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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 Executive Chef-Instructor at 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.

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