Preface xii
Introduction xiii
Chapter 1 Mise en Place 3
Chapter 2 Basic Doughs 59
Chapter 3 Yeast Breads 89
Chapter 4 Flatbreads, Crackers, and Rolls 163
Chapter 5 Breakfast Breads and Pastries 207
Chapter 6 Cookies 259
Chapter 7 Tarts, Pies, Cobblers, and Crisps 323
Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads 383
Chapter 9 Sponge Cakes and Cake Bases 429
Chapter 10 Basic Chocolate Work and Decorating Techniques 451
Chapter 11 Decorated Cakes 485
Chapter 12 Individual Pastries 539
Chapter 13 Plated Desserts 603
Chapter 14 Ice Cream and Sorbets 711
Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian Creams 755
Chapter 16 Sauces, Syrups, and Fillings 807
Appendix A Ingredients 847
Appendix B Equipment 937
Appendix C Weights, Measures, and Yields 971
Index 994
Introduction xiii
Chapter 1 Mise en Place 3
Chapter 2 Basic Doughs 59
Chapter 3 Yeast Breads 89
Chapter 4 Flatbreads, Crackers, and Rolls 163
Chapter 5 Breakfast Breads and Pastries 207
Chapter 6 Cookies 259
Chapter 7 Tarts, Pies, Cobblers, and Crisps 323
Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads 383
Chapter 9 Sponge Cakes and Cake Bases 429
Chapter 10 Basic Chocolate Work and Decorating Techniques 451
Chapter 11 Decorated Cakes 485
Chapter 12 Individual Pastries 539
Chapter 13 Plated Desserts 603
Chapter 14 Ice Cream and Sorbets 711
Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian Creams 755
Chapter 16 Sauces, Syrups, and Fillings 807
Appendix A Ingredients 847
Appendix B Equipment 937
Appendix C Weights, Measures, and Yields 971
Index 994