The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
General Baking – click on the image below for more information.
General Baking
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 factor
The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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Tips:
Tips for Baking Cornbread
Cornbread is a very tasty quick bread that has been made for hundreds of years. Many people do not realize that the popularity of cornbread rose dramatically during the American Civil War because it was easy and cheap to make. It is actually referred to as the official American Bread by many people. This guideline will provide you with a few tips that will ensure that you end up with great tasting cornbread each and every time you bake it. If you need to purchase any products that will help you bake this bread, check out stores like Chefs Catalog and StacksandStacks.
No Electric Mixers
You should never use electric mixers when you are baking cornbread. There is a reason that it has been mixed by hand for years. If you use an electric mixer to mix your batter, it is very possible that you will end up over mixing it.
If you were baking a cake, using an electric mixer would be fine because you don’t want any lumps in the batter. However, the best cornbread batter always has a few lumps in it and you need to mix it by hand to achieve that result. A good ole’ fashioned wooden spoon and bowl is all you need to mix up the most amazing mixture. To achieve the best tasting cornbread, try to get your batter in the oven as soon as it becomes moistened.
Old-Process Cornmeal
Many of the cornmeal mixtures that are available today are considered to be degerminated. This may last longer than old-process cornmeal, but there is a considerable difference in taste. If you decide to go on a bread baking frenzy using old-process cornmeal, you can freeze what you baked and it will last for months.
The problem with many degerminated mixtures is the fact that they don’t call for flour and cornmeal in a 1:1 ratio. To get the best tasting bread, you want to use an equal amount of cornmeal and flour without substituting any of the flour for extra eggs.
Sugar or No Sugar?
How much sugar you put in your cornbread depends on your personal tastes. Most people believe that southern style bread is the best tasting. While southern style cornbread does have a bit of a sweet taste to it, it generally contains absolutely no sugar. Many people who make this on a regular basis consider sugar to be a variable ingredient. Of course sugar isn’t the healthiest for you, so not using any is a good idea. Many cornbread mixtures will call for as much as a 1/4 cup or more of sugar. You may want to bake up a batch with and without sugar so you can decide which tastes better for you. However, you will likely find that using little to no sugar produces the best cornbread.
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Do You Need This Book?,
I am a home baker, not a professional or a culinary arts student. 309 of the 375 pages of the book are a glossary of usual and unusual baking terms, types of pastry, almost anything and everything associated with the discipline. The problem is that this book is filled with information and terms that are readily available on the internet. When a term in a cookbook is unfamiliar, I type it into a search engine. It takes an instant to obtain an answer, in fact it takes less time than taking out this book and looking it up. My interest in baking is substantial, but even so, the book makes for dry reading (like reading from the dictionary) to simply sit and absorb the contents – which I assume wasn’t the intended purpose. From my perspective, although the extensive amount of research that went into compiling this comprehensive volume is obvious and admirable, the reality is this reference book would have been absolutely invaluable to a wide audience 15 or 20 years ago.
The remaining 64 pages of the book contain some universally useful information. Tables are included for Important Temperatures Every Pastry Chef Should Know, Weight and Volume Equivalents for Most Common Ingredients, Sugar Cooking Stages, Conversion Formulas and Equivalents, Seasonal Fruit Availability, The 12 Steps of Baking (Bread baking), Classic and Contemporary Flavor Combinations and What Went Wrong and Why – an area in the book where common baking mishaps are discussed. Some of the information, like Sugar Cooking Stages, is common information that appears in many cookbooks, but some of the tables are inspired and will be helpful to all. The book finishes up with a list of Specialty Vendors and the references utilized in the creation of the book.
The book is a 6 x 9 inch paperback with no photographs and it it printed with dark brown ink. The font size appears to be 10 point. The information in this book will be particularly useful if the reader does not have regular access to the internet or a need exists to have this information in a single volume.
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|The Pastry Chef’s Companion,
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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|The Pastry Chef’s Companion a Comprehensive resource guide,
This is an excellent reference tool I highly recommend for any baker or pastry student. I am enrolled in the Le Cordon Bleu Diploma in Patisserie and Baking and have found this an invaluable resource in my studying and baking. Fellow students have also purchased this book along with our school library. The author’s have done an amazing job in their research and organization, I refer to this book on a regular basis. Thank you!
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