 The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
ISBN: 978-0-7645-7645-4
Hardcover
645 pages
March 2007
US $40.00
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Introduction.
I: BAKING ESSENTIALS.
Best Baking Practices.
Essential Ingredients.
Essential Equipment and Supplies.
Essential Techniques.
Essential Baking Language.
II. FRUITS AND VEGETABLES.
1. Stone Fruit.
2. Apples, Pears, and Quinces.
3. Citrus Fruit.
4. Berries and Grapes.
5. Tropical and Exotic Fruit.
6. Dried Fruit.
7. Vegetables.
III. NUTS AND SEEDS.
8. Nuts.
9. Seeds.
IV. CHOCOLATE.
10. About Chocolate.
11. Dark Chocolate.
12. Milk Chocolate.
13. White Chocolate.
14. Cocoa.
15. Specialty Chocolate.
V. DIARY PRODUCTS.
16. Milk and Cream.
17. Cheeses.
VI. SPICES AND HERBS.
18. Spices.
19. Herbs.
VII. COFFEE, TEA, LIQUEURS, AND SPIRITS.
20. Coffee.
21. Tea.
22. Liqueurs and Spirits.
Appendices.
Comparative Volume of Baking Pan Sizes.
Weight and Measurement Equivalents.
Metric Conversions.
Sources for Ingredients and Equipment.
Photography Credits.
Index.
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