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Baking for Dummies


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Table of Contents

Introduction. Part I: Baking Essentials.

Chapter 1: Bake, For Goodness' Sake!

Chapter 2: Stocking Up.

Chapter 3: Going Over the Gear.

Part II: Basic Training.

Chapter 4: Understanding Your Oven.

Chapter 5: Basic Techniques.

Chapter 6: Getting Ready to Bake.

Part III: Ready, Set, Bake!

Chapter 7: Understanding Cookies.

Chapter 8: Creating Great Cakes.

Chapter 9: Fabulous Frostings.

Chapter 10: Perfect Pies and Tarts.

Chapter 11: Crisps, Cobblers, and Other Delights.

Chapter 12: Quick Breads, Muffins, and Biscuits.

Chapter 13: Yeast Breads.

Chapter 14: Savory Baked Goods.

Chapter 15: Baking with Mixes and Premade Doughs.

Chapter 16: Low-Fat Baking.

Part IV: Other Important Stuff.

Chapter 17: Storing Your Creations.

Chapter 18: Making the Ordinary Extraordinary.

Part V: The Part of Tens.

Chapter 19: Ten Troubleshooting Tips.

Chapter 20: Ten Great Baking Sources.

Appendix A: Glossary of Baking Terms. Appendix B: Metric Conversion Guide. Index.

About the Author

Emily Nolan, a lifelong baker, is a trained pastry chef, cookbook author, and recipe developer. Her baking has been influenced by time spent living in France, Germany, and England, and she hopes to one day own a bed and breakfast.

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