 
Baker's Manual, 5th Edition
ISBN: 978-0-471-44417-6
Adobe E-Book
January 2003
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List of Recipes.
Acknowledgments.
Preface.
Chapter 1: How to Use this Book.
Chapter 2: Yeast Breads.
Chapter 3: Laminates(Layered Doughs).
Chapter 4: Cakes.
Chapter 5: Egg-Based Components.
Chapter 6: Pies, Tarts, and other Fruit Desserts.
Chapter 7: Cookies.
Chapter 8: Working with Sugar.
Chapter 9: Working with Chocolate.
Chapter 10: Frostings.
Chapter 11: Fillings and Components.
Chapter 12: Assembling and Decorating Cakes.
Dessert Glossary.
Appendix A: Metric Conversions and Other Helpful Information.
Appendix B: Weight-Volume Equivalents for Common Ingredients.
Appendix C: Volume of Baking Pans.
Appendix D: High-Altitude Baking.
Bibliography.
Index.
Acknowledgments.
Preface.
Chapter 1: How to Use this Book.
Chapter 2: Yeast Breads.
Chapter 3: Laminates(Layered Doughs).
Chapter 4: Cakes.
Chapter 5: Egg-Based Components.
Chapter 6: Pies, Tarts, and other Fruit Desserts.
Chapter 7: Cookies.
Chapter 8: Working with Sugar.
Chapter 9: Working with Chocolate.
Chapter 10: Frostings.
Chapter 11: Fillings and Components.
Chapter 12: Assembling and Decorating Cakes.
Dessert Glossary.
Appendix A: Metric Conversions and Other Helpful Information.
Appendix B: Weight-Volume Equivalents for Common Ingredients.
Appendix C: Volume of Baking Pans.
Appendix D: High-Altitude Baking.
Bibliography.
Index.
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