Includes bibliographical references (page 386) and index. The book begins with introductory chapters that explain basic baking terms and methods and the equipment and ingredients that you need to have on hand. Stirring ingredients together is the only technique needed to make any of the recipes in the first recipe chapter and none of these recipes uses an electric mixer. I was surprised when I realized how many ideas fit into this category. Muffins, crumbles, and brownies are just a few examples. The chapters then follow a natural order of slowly adding new skills and ingredients then building on what has been previously explained. Any of these recipes can be prepared with an inexpensive handheld electric mixer. The simplest recipes are at the beginning of each chapter. As the chapter progresses, techniques or variations on techniques and new ways of using ingredients are added. I haven’t tried to write about every possible idea in the baking world, but rather about a broad range of baking ideas to get you started and to keep you baking for years to come. Bakers at all levels can choose recipes that they are comfortable making, while bakers with some experience can skip around and choose a new technique to try or a recipe that appeals to them. If you’re comfortable baking cakes, but fear making pie crust, just choose the chapter about rolled pie crust. -- amazon.com
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