The closest thing to what you're looking for seems to be The A-Z Verbs of Cooking. David Lebovitz reviewed it and another book, more directed at tourists and restaurant-goers, in 2009.
Ferrandi's Le Lexique Culinaire seems ideal, aimed at "keen cooks and future professionals". Unfortunately, it's a French-French dictionary; I was led astray by its having an English-language promo page.
Do you have Larousse Gastronomique? And a good French-English dictionary? I'd recommend spending a week or two making your way through one of the pastry bibles you're interested in with those as tools, then see if you want to seek out the The A-Z Verbs of Cooking.