Baking equipment -- How to use this book and basic troubleshooting for baking -- Ingredients -- Gluten free conversion for this cookbook -- Cookies -- Brownies and bars -- Cakes -- Pies, tarts, cobblers, and crisps -- Muffins, breads, and breakfast goods -- A little bit more.
Summary:
Lin shows how to marble, layer, and swirl doughs, batters, toppings, or frostings to create inventive flavor combinations that look as fantastic as they taste. He offers variations to suit any taste, as well as baking and decorating tips throughout on topics like making your own allnatural food coloring, rolling up jelly rollstyle cakes, and discovering the magic of browned butter.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.