Table of contents for The essential baker : the comprehensive guide to baking with fruits, nuts, spices, chocolate, and other ingredients / Carole Bloom.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Table of Contents
Dedication
Other Books by Carole Bloom
Biography of Carole Bloom
Photography Credits
Acknowledgements
Introduction
Section 1: Baking Essentials	
 Section 1 Introduction
Chapter 1: Best Baking Practices
Chapter 2: Essential Ingredients
Chapter 3: Essential Equipment and Supplies
Chapter 4: Essential Techniques
Chapter 5: Essential Baking Language
Section 2: Fruits and Vegetables
		Section 2 Introduction
Chapter 6: Stone Fruit
Chapter 7: Apples, Pears, and Quinces
Chapter 8: Citrus Fruit
Chapter 9: Berries and Grapes
Chapter 10: Tropical and Exotic Fruit
Chapter 11: Dried Fruit
Chapter 12: Vegetables
Section 3: Nuts and Seeds
		Section 3 Introduction
Chapter 13: Nuts
Chapter 14: Seeds
Section 4: Chocolate	
		Section 4 Introduction
Chapter 15: About Chocolate
Chapter 16: Dark Chocolate
Chapter 17: Milk Chocolate
Chapter 18: White Chocolate
Chapter 19: Cocoa
Chapter 20: Specialty Chocolate
Section 5: Diary Products
		Section 5 Introduction
Chapter 21: Milk and Cream
Chapter 22: Cheeses
Section 6: Spices and Herbs
		Section 6 Introduction
Chapter 23: Spices
Chapter 24: Herbs
Section 7: Coffee, Tea, Liqueurs, and Spirits
		Section 7 Introduction
Chapter 25: Coffee
Chapter 26: Tea
Chapter 27: Liqueurs and Spirits
Appendices:
Comparative Volume of Baking Pan Sizes
Weight and Measurement Equivalents
Metric Conversions
Sources for Ingredients and Equipment
(Index)

Library of Congress Subject Headings for this publication:

Baking.