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.
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.