Table of Contents

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

About the Author

Joseph Amendola started out as a pastry apprentice in the 1920's, and has had a career that spans some 70 odd years. He has had a life-long association with the Institute, from Baking Instructor, to Senior VP, to Acting President.

Nicole Rees is a professional pastry chef, recipe developer, and food writer for Chocolatier and Pastry Art Design magazines.