With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions 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. This one-stop resource is an essential tool for all culinary and baking & pastry students.