Introduction to Baking and Pastries (Rink and Thibodeaux)
- Page ID
- 20776
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This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
Thumbnail: Pastry (Unsplash License; Uday Agastya via Unsplash)