 Baking by Flavor
ISBN: 978-0-471-36170-1
Hardcover
592 pages
March 2002
US $45.00
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Foreword.
Acknowledgments.
Introduction.
PART I: THE ART OF BAKING BY FLAVOR.
1. The Way to Bake by Flavor.
2. An Inventory of Baking Equipment.
3. Creating a Baking Pantry.
4. Craft and Technique.
PART II: THE FLAVORS.
5. Almond.
6. Apricot.
7. Banana.
8. Blueberry.
9. Butter.
10. Buttercrunch.
11. Caramel and Butterscotch.
12. Chocolate.
13. Cinnamon.
14. Coconut.
15. Coffee and Mocha.
16. Ginger.
17. Lemon.
18. Peanut and Peanut Butter.
19. Rum.
20. Spice.
21. Sweet Cheese.
22. Vanilla.
23. About Freezing Baked Goods.
Selected Sources for Equipment and Supplies.
Bibliography.
Index.
Acknowledgments.
Introduction.
PART I: THE ART OF BAKING BY FLAVOR.
1. The Way to Bake by Flavor.
2. An Inventory of Baking Equipment.
3. Creating a Baking Pantry.
4. Craft and Technique.
PART II: THE FLAVORS.
5. Almond.
6. Apricot.
7. Banana.
8. Blueberry.
9. Butter.
10. Buttercrunch.
11. Caramel and Butterscotch.
12. Chocolate.
13. Cinnamon.
14. Coconut.
15. Coffee and Mocha.
16. Ginger.
17. Lemon.
18. Peanut and Peanut Butter.
19. Rum.
20. Spice.
21. Sweet Cheese.
22. Vanilla.
23. About Freezing Baked Goods.
Selected Sources for Equipment and Supplies.
Bibliography.
Index.
