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Chapter 1: Working With Yeast in Straight Doughs Chapter 2: Starters and Preferments Chapter 3: Laminated Doughs Chapter 4: Working with Fats in Pies and Tarts Chapter 5: Using Chemical and Steam Leaveners Chapter 6: Quick Bread Mixing Methods Chapter 7: Cake Mixing Methods Chapter 8: Frostings Chapter 9: Cookies Chapter 10: Building Blocks with Sugar Chapter 11: Frozen Desserts and Dessert Sauces Chapter 12: Chocolate Chapter 13: Healthy Baking Chapter 14: Troubleshooting
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Add About Professional Baking : The Essentials (Trade Version), About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplar, About Professional Baking : The Essentials (Trade Version) to the inventory that you are selling on WonderClubX
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Add About Professional Baking : The Essentials (Trade Version), About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplar, About Professional Baking : The Essentials (Trade Version) to your collection on WonderClub |