On Baking

ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS
Half title page
Title page
Copyright
CONTENTS
PREFACE
RECIPES
Half title Page
CHAPTER ONE : PROFESSIONALISM
	BAKERS, CHEFS AND RESTAURANTS
		Bread Making since Ancient Times
		Refined Sugar and the Art of Confectionery
		The Birth of the Bakery and Restaurant
		The Late 19th Century—Escoffier and Cuisine Classique
		The Mid-20th Century—Point and Nouvelle Cuisine
		Return to Craftsmanship and the Artisan Bread Movement
		The Late 20th and Early 21st Century—An American Culinary Revolution
	BAKESHOP OPERATIONS
		The Professional Pastry Chef and Baker
			KNOWLEDGE
			SKILL
			TASTE
			JUDGMENT
			DEDICATION
			PRIDE
	SAFETY AND SANITATION
		Safe Food-Handling Practices
		Cross-Contamination
		Pest Control
		The Safe Worker
CHAPTER TWO: TOOLS AND EQUIPMENT FOR THE BAKESHOP
	STANDARDS FOR TOOLS AND EQUIPMENT
	SELECTING TOOLS AND EQUIPMENT
	HAND TOOLS
		Graters
		Pastry Brushes
		Rolling Pins
		Baker’s Peel or Transfer Peel
		Cutters
	KNIVES
		Knife Construction
		Knife Shapes
			PARING KNIFE
			FRENCH OR CHEF’S KNIFE
			UTILITY KNIFE
			BREAD KNIFE OR CAKE KNIFE
			LAME OR BREAD SLASHER
	MEASURING AND PORTIONING DEVICES
		Scales
		Volume Measures
		Ladles
		Portion Scoops
		Thermometers and Gauges
		Timers
	STRAINERS AND SIEVES
	COOKWARE AND BAKEWARE
		Materials and Heat Conduction
			COPPER
			ALUMINUM
			STAINLESS STEEL
			CERAMICS
			OTHER MATERIALS
			NONSTICK COATINGS
		Common Cookware
			POTS
			PANS
		Common Bakeware
			SHEET PANS, SHEET TRAYS OR BAKING SHEETS
			HOTEL PANS
			TART PANS
			CAKE AND BREAD PANS
			MOLDS
	DECORATING AND FINISHING TOOLS
	PROCESSING EQUIPMENT
		Slicer
		Mandoline
		Food Processor
		Blender
		Immersion Blender
		Juicer
	HEAVY EQUIPMENT
		Mixing and Dough Handling
			MIXER
			AUTOMATED MAKE-UP EQUIPMENT
			SHEETER
			PROOF BOX
			RETARDER
		Work Surfaces, Storage and Organization
			STORAGE CONTAINERS
			RACKS
		Baking and Cooking
			OVENS
			WOOD-BURNING OVENS
			MICROWAVE OVENS
			COOK STOVES
			BROILER, SALAMANDER AND PROPANE TORCH
			DEEP-FAT FRYERS
		Refrigeration and Cleaning
			REFRIGERATORS AND FREEZERS
			ICE CREAM FREEZERS
			DISHWASHERS
	SAFETY EQUIPMENT
		Fire Extinguishers
		Ventilation Systems
		First-Aid Kits
	THE PROFESSIONAL BAKESHOP
CHAPTER THREE: PRINCIPLES OF BAKING
	MIXING METHODS AND TECHNIQUES
		The Importance of Gluten
		The Importance of Moisture
	HEAT TRANSFER AND THE SCIENCE OF BAKING
		Conduction
		Convection
		Radiation
	BAKING AND COOKING METHODS
	THE BAKING PROCESS
		Stages of Baking
			FATS MELT
			GASES FORM
			GASES ARE TRAPPED
			MICROORGANISMS ARE KILLED
			STARCHES GELATINIZE
			PROTEINS COAGULATE
			WATER EVAPORATES AND GASES ESCAPE
			SUGARS CARAMELIZE
			CARRYOVER BAKING OCCURS
			STALING BEGINS
	SENSORY SCIENCE
		Texture and Mouthfeel
		Factors Affecting Perception of Flavors
		Compromises to the Perception of Taste
		Describing Aromas and Flavors in Food
CHAPTER FOUR: BAKESHOP INGREDIENTS
	FLOURS
		Wheat Flour
			COMPOSITION OF FLOUR
			CLASSIFICATION OF WHEAT
			TREATING FLOUR
			TYPES OF FLOUR
		Specialty Flours
		Purchasing and Storing
	SUGAR AND SWEETENERS
		Sugar
			SUGAR MANUFACTURING
			TYPES OF SUGAR
		Liquid Sweeteners
		Cooking Sugar
		Simple Sugar Syrups
	SIMPLE SYRUP (HEAVY)
		Concentrated Cooked Sugar Syrups
	PROCEDURE FOR MAKING SIMPLE SYRUP
		CARAMEL
	FATS
	PROCEDURE FOR PREPARING CONCENTRATED COOKED SUGAR SYRUP
		Butter
			STORAGE
		Lard
		Margarine
		Shortenings
	MILK AND DAIRY PRODUCTS
		Processing Techniques
			PASTEURIZATION
			ULTRA-PASTEURIZATION
			ULTRA-HIGH-TEMPERATURE PROCESSING
			HOMOGENIZATION
			MILKFAT REMOVAL
			STORAGE
		Concentrated Milks
		Cream
			STORAGE
		Cultured Dairy Products
	CRÈME FRAÎCHE
		STORAGE
		Cheeses
			FRESH OR UNRIPENED CHEESES
	RICOTTA CHEESE
		STORAGE
	EGGS
		COMPOSITION
		GRADING
		STORAGE
		SANITATION
		Egg Products
		Whipped Egg Whites
	PROCEDURE FOR WHIPPING EGG WHITES
	THICKENERS
		Starches
		Gelatin
	PROCEDURE FOR USING SHEET GELATIN
		SUBSTITUTING GRANULATED AND SHEET GELATIN
		Vegetable Gums
	FRUITS
		Berries
			BLACKBERRIES
			BLUEBERRIES
			CRANBERRIES
			CURRANTS
			RASPBERRIES
			STRAWBERRIES
	PROCEDURE FOR FANNING STRAWBERRIES
		Citrus
			CITRON
			GRAPEFRUITS
			KUMQUATS
			LEMONS
			LIMES
			ORANGES
			TANGERINES
	PROCEDURE FOR SEGMENTING CITRUS FRUITS
	PROCEDURE FOR ZESTING CITRUS FRUITS
	PROCEDURE FOR CUTTING CITRUS PEELS
		Exotics
			FIGS
			GOOSEBERRIES
			GUAVA
			LYCHEES
			MANGOSTEENS
			PERSIMMONS
			PITAYA (DRAGON FRUIT)
			POMEGRANATES
			PRICKLY PEARS
			RAMBUTANS
			RHUBARB
			STAR FRUITS
		Grapes
			RED FLAME GRAPES
			THOMPSON SEEDLESS GRAPES
			OTHER TABLE GRAPES
		Melons
			CANTALOUPES
			HONEYDEW MELONS
			WATERMELONS
		Pomes
			APPLES
	PROCEDURE FOR CORING APPLES
		PEARS
		QUINCE
		Stone Fruits
			APRICOTS
			CHERRIES
			PEACHES AND NECTARINES
			PLUMS
		Tropicals
			BANANAS
			DATES
			KIWIS
			MANGOES
	PROCEDURE FOR PITTING AND CUTTING MANGOES
		PAPAYAS
		PASSION FRUITS
		PINEAPPLES
	PROCEDURE FOR TRIMMING AND SLICING PINEAPPLES
		Purchasing Fresh Fruits
			GRADING
			RIPENING
			PURCHASING
		Purchasing and Storing Preserved Fruits
			ACIDULATION
			CANNED FRUITS
			FROZEN FRUITS
			DRIED FRUITS
		Juicing
	FLAVORINGS
		Salt
		Emulsions and Extracts
			VANILLA
		Chocolate
		Coffee and Tea
		Herbs and Spices
			HERBS
			EDIBLE FLOWERS
			SPICES
		Nuts
		Alcoholic Beverages
CHAPTER FIVE: MISE EN PLACE
	FORMULAS AND RECIPES
	MEASURING INGREDIENTS
	PROCEDURE FOR USING A BALANCE SCALE
		Measurement Systems
			CONVERTING GRAMS AND OUNCES
		Temperature Measurements
	FORMULA CONVERSIONS
		Converting Total Yield
		Converting Portion Size
		Additional Conversion Problems
			EQUIPMENT
			EVAPORATION
			FORMULA ERRORS
			TIME
		Baker’s Percentage
			CALCULATING BAKER’S PERCENTAGE
			CONVERTING A FORMULA USING BAKER’S PERCENTAGE
		Yield Percentage
			USING YIELD PERCENTAGE TO CALCULATE A.P. QUANTITY
	KNIFE SKILLS
		Using Knives Safely
		Caring for Knives
	PREPARING EQUIPMENT
	PAN COATING
	PREPARING INGREDIENTS
		Ingredient Temperature
		Making Bread, Cake or Cookie Crumbs
		Clarifying Butter
	PROCEDURE FOR CLARIFYING BUTTER
		Toasting Nuts and Spices
		Blanching Nuts
		Preparing Nut Flour
	PROCEDURE FOR GRINDING NUTS INTO FLOUR USING A FOOD PROCESSOR
	PREPARING TO BAKE
		Steeping
		Conditioning Dry Fruit
		Blanching and Parboiling
		Making an Ice Bath
		Making a Hot-Water Bath
CHAPTER SIX: QUICK BREADS
	CHEMICAL LEAVENING AGENTS
		Baking Soda
		Baking Powder
		Baking Ammonia
		Purchasing and Storing
	MIXING METHODS
		Biscuit Method
	PROCEDURE FOR PREPARING PRODUCTS WITH THE BISCUIT METHOD
	MAKE-UP OF BISCUIT-METHOD PRODUCTS
	COUNTRY BISCUITS
		Muffin Method
	PROCEDURE FOR PREPARING PRODUCTS WITH THE MUFFIN METHOD
	MAKE-UP OF MUFFIN-METHOD PRODUCTS
	BLUEBERRY MUFFINS
		Creaming Method
	PROCEDURE FOR PREPARING PRODUCTS WITH THE CREAMING METHOD
		MAKE-UP OF CREAMING-METHOD PRODUCTS
	SOUR CREAM MUFFINS
	STREUSEL TOPPING
		Troubleshooting Muffins and Quick Breads
	GRIDDLECAKES
	PROCEDURE FOR MAKING PANCAKES
	BUTTERMILK PANCAKES
CHAPTER SEVEN: ARTISAN AND YEAST BREADS
	YEAST
		Types of Yeast
			COMPRESSED YEAST
			ACTIVE DRY YEAST
			INSTANT DRY YEAST
			SUBSTITUTING YEASTS
			NATURAL YEAST LEAVENERS—SOURDOUGH STARTER
	PRODUCTION STAGES FOR YEAST BREADS
		Stage 1: Scaling the Ingredients
			ATTAINING THE PROPER DOUGH TEMPERATURE
		Stage 2: Mixing and Kneading the Dough
	PROCEDURE FOR KNEADING DOUGH BY HAND
	PROCEDURE FOR KNEADING DOUGH BY MACHINE
		MIXING METHODS
		KNEADING
		Stage 3: Fermenting the Dough
			CONTROLLING FERMENTATION
		Stage 4: Punching Down the Dough
		Stage 5: Portioning the Dough
		Stage 6: Rounding the Portions
		Stage 7: Make-Up: Shaping the Portions
	PROCEDURE FOR FORMING AN OBLONG LOAF
	PROCEDURE FOR FORMING A TWISTED KNOT ROLL OR LOAF
	PROCEDURE FOR ROLLING A LONG LOAF OR BAGUETTE
	PROCEDURE FOR FORMING A BOW KNOT ROLL
	PROCEDURE FOR FORMING A STAR LOAF
	PROCEDURE FOR MAKING A THREE-STRAND BRAIDED LOAF
		PANNING DOUGH
		Stage 8: Proofing the Products
		Stage 9: Baking the Products
			WASHES
			SCORING AND DOCKING
			OVEN STEAM
			DETERMINING DONENESS
		Stage 10: Cooling and Storing the Finished Products
	ARTISAN YEAST BREAD
		Ingredients for Artisan Bread
			NATURAL YEAST STARTERS, SOURS AND PREFERMENTS
			PREFERMENTS
		Production Stages for Artisan Breads
			AUTOLYSE
	PROCEDURE FOR KNEADING DOUGH USING AUTOLYSE TECHNIQUE
		FERMENTATION, MAKE-UP AND BAKING ARTISAN BREADS
	PROCEDURES FOR PREPARING YEAST BREADS
	PROCEDURE FOR YEAST BREAD: STRAIGHT DOUGH METHOD
	SOFT YEAST DINNER ROLLS
	PROCEDURE FOR YEAST BREAD: SPONGE METHOD
	LIGHT RYE BREAD
	PROCEDURE FOR YEAST BREAD: OLD DOUGH METHOD
	TRADITIONAL FRENCH BAGUETTES WITH OLD DOUGH
	PROCEDURE FOR YEAST BREAD: SOURDOUGH STARTER METHOD
	NATURAL SOURDOUGH STARTER (CHEF)
	ITALIAN COUNTRY SOURDOUGH LOAVES
	QUALITIES OF BREAD
CHAPTER EIGHT: ENRICHED YEAST BREADS
	ENRICHED YEAST DOUGH
		Mixing Enriched Yeast Doughs
		Forming Enriched Yeast Doughs
	PROCEDURE FOR MAKING A FOUR-STRAND BRAIDED LOAF
	PROCEDURE FOR MAKING A TURBAN BRAIDED LOAF
		Proofing and Baking Enriched Yeast Dough
		Cooling, Finishing and Storing Enriched Yeast Dough Products
	PROCEDURES FOR PREPARING ENRICHED YEAST DOUGH
	PROCEDURE FOR PREPARING ENRICHED YEAST DOUGH: STRAIGHT DOUGH METHOD
	CHALLAH
		Sweet Dough or Bun Dough
	PROCEDURE FOR PREPARING ENRICHED YEAST DOUGH: ENRICHED DOUGH METHOD
	SWEET BUN DOUGH
		Brioche
	PROCEDURE FOR MIXING BRIOCHE DOUGH
	BRIOCHE
	DEEP-FRYING ENRICHED YEAST DOUGH AND SPECIALTY SWEET GOODS
		Fats for Deep-Frying
		Considerations When Deep-Frying Enriched Sweet Breads
	PROCEDURE FOR DEEP-FRYING DOUGHNUTS
	YEAST-RAISED DOUGHNUTS
	BIENENSTICH (BEE STING PASTRY)
CHAPTER NINE: LAMINATED DOUGHS
	PREPARING LAMINATED DOUGH
		Preparing the Dough for Laminated Products
		Selecting and Preparing the Fats for Lamination
		Enclosing the Fat into the Base Dough
		Rolling and Folding the Dough to Develop Layers
		Rolling-In Laminated Dough
	PROCEDURE FOR THINNING LAMINATED DOUGH ON A SHEETER
	PROCEDURE FOR MAKING A SINGLE BOOK FOLD
	PROCEDURE FOR MAKING A DOUBLE BOOK FOLD
		Shaping Laminated Dough for Baking
	PUFF PASTRY
	PROCEDURE FOR PREPARING PUFF PASTRY
	PUFF PASTRY (PÂTE FEUILLETÉE)
		Shaping Puff Pastry
	PROCEDURE FOR CUTTING UNIFORM PIECES OF PUFF PASTRY DOUGH
	PROCEDURE FOR SHAPING VOL-AU-VENTS AND BOUCHÉES
	PROCEDURE FOR SHAPING MEDALLIONS
	PROCEDURE FOR SHAPING FEUILLETÉES
	PROCEDURE FOR MAKING CHEESE STRAWS
	PROCEDURE FOR SHAPING CREAM HORNS
	YEAST-RAISED LAMINATED DOUGH
		Production Stages for Yeast-Raised Rolled-In Doughs
			STAGE 1: SCALING THE INGREDIENTS
			STAGE 2: MIXING AND KNEADING THE DOUGH
			STAGE 3: FERMENTING THE DOUGH
			STAGE 4: PREPARING THE ROLL-IN FAT
			STAGE 5: LAMINATING THE FAT IN THE DOUGH
			STAGE 6: MAKE-UP: PORTIONING THE DOUGH
			STAGE 7: FILLING THE DOUGH
			STAGE 8: PROOFING THE PRODUCTS
			STAGE 9: BAKING THE PRODUCTS
			STAGE 10: GLAZING, COOLING AND STORING
	PROCEDURE FOR PREPARING YEAST-RAISED ROLLED-IN DOUGHS
	PARISIAN CROISSANTS
		Shaping Croissants
	PROCEDURE FOR FORMING CROISSANTS USING A ROLLING CUTTER
	PROCEDURE FOR FORMING A FILLED CROISSANT
	PROCEDURE FOR FORMING A CHOCOLATE-FILLED CROISSANT
		Danish Pastry
	DANISH PASTRY DOUGH
		FORMING AND FILLING DANISH PASTRIES
	PROCEDURE FOR MAKING FRUITBASKETS AND TURNOVERS
	PROCEDURE FOR MAKING SNAIL DANISH
	PROCEDURE FOR SHAPING PINWHEELS OR WINDMILLS
	PROCEDURE FOR SHAPING BEAR CLAWS
	PROCEDURE FOR MAKING TWISTED FRUIT DANISH
	PROCEDURE FOR MAKING CANDIED FRUIT STRIPS
	PROCEDURE FOR MAKING SNAIL AND PRETZEL DANISH
	PROCEDURE FOR MAKING A BRAIDED DANISH COFFEECAKE
		FILLINGS FOR DANISH PASTRIES
	CREAM CHEESE FILLING
	FRANGIPANE
	ALMOND PASTE FILLING
	ALMOND CREAM
	RICOTTA CHEESE FILLING
	THICKENED CHERRIES
	APRICOT FILLING
	COCONUT CREAM FILLING
CHAPTER TEN: COOKIES AND BROWNIES
	COOKIES
		Mixing Methods
	PROCEDURE FOR MIXING COOKIE DOUGHS BY THE CREAMING METHOD
	CHOCOLATE CHUNK COOKIES
		Make-Up Methods
			DROP COOKIES
			ICEBOX COOKIES
			BAR COOKIES
			SHEET COOKIES
			CUT-OUT COOKIES
			PIPED COOKIES
			ROLLED OR MOLDED COOKIES
			WAFER COOKIES
		Panning and Baking
		Cookie Formula Balance
			CRISPNESS
			SOFTNESS AND CHEWINESS
			SPREAD
		Finishing
	PROCEDURE FOR DECORATING COOKIES WITH ICING
		Storing Cookies
	BROWNIES
		Brownie Formulas
	PROCEDURE FOR PREPARING BROWNIES
	FUDGE BROWNIES
		Flavoring Brownies
			TECHNIQUES FOR FLAVORING BROWNIES
		Storing Brownies
CHAPTER ELEVEN: PIES AND TARTS
	CRUSTS
		Flaky and Mealy Pie Doughs
	PROCEDURE FOR PREPARING FLAKY AND MEALY DOUGHS BY HAND
	BASIC PIE DOUGH
	PROCEDURE FOR PREPARING FLAKY AND MEALY DOUGHS BY MACHINE
		Sweet Tart Dough (Pâte Sucrée) and Shortbread Tart Dough (Pâte Sablée)
	PROCEDURE FOR PREPARING SWEET TART DOUGH (PÂTE SUCRÉE) AND SHORTBREAD TART DOUGH (PÂTE SABLÉE)
	SWEET TART DOUGH (PÂTE SUCRÉE)
		Crumb Crusts
	PROCEDURE FOR PREPARING A CRUMB CRUST
	BASIC CRUMB CRUST
		Shaping Crusts
	PROCEDURE FOR ROLLING AND SHAPING PIE DOUGH
	PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR LATTICE CRUSTS
	PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR TARTLET SHELLS
		Baking Pies and Crusts
	PROCEDURE FOR ROLLING AND BAKING UNFILLED TART CRUSTS (BAKED BLIND)
	FILLINGS
		Starches for Pies
		Cream Fillings
	BASIC CREAM PIE
		Fruit Fillings
			COOKED FRUIT FILLINGS
	PROCEDURE FOR PREPARING COOKED FRUIT FILLINGS
	APPLE-CRANBERRY PIE
		COOKED JUICE FILLINGS
	PROCEDURE FOR PREPARING COOKED JUICE FILLINGS
	CHERRY PIE
		BAKED FRUIT FILLINGS
	PROCEDURE FOR PREPARING BAKED FRUIT FILLINGS
	BLUEBERRY PIE WITH LATTICE CRUST
		Custard Fillings
	PUMPKIN PIE
		Chiffon Fillings
	ASSEMBLING PIES AND TARTS
	PROCEDURE FOR ASSEMBLING A FRUIT TART
	FRESH FRUIT TART
		Tart Glaze (Mirror Glaze)
	STORING PIES AND TARTS
	CHOCOLATE TART WITH FRESH BERRIES
CHAPTER TWELVE: PASTRY AND DESSERT COMPONENTS
	ÉCLAIR PASTE
		Making Éclair Paste
	PROCEDURE FOR PREPARING ÉCLAIR PASTE
	ÉCLAIR PASTE (PÂTE À CHOUX)
	MERINGUE
		Meringue Preparations
			COMMON (FRENCH) MERINGUE
	PROCEDURE FOR PREPARING COMMON MERINGUE
	COMMON (FRENCH) MERINGUE
		SWISS MERINGUE
	PROCEDURE FOR PREPARING SWISS MERINGUE
	SWISS MERINGUE
		ITALIAN MERINGUE
	PROCEDURE FOR PREPARING ITALIAN MERINGUE
	ITALIAN MERINGUE
		Browning Meringue
		Nut Meringue Preparations
	PHYLLO DOUGH
	BAKLAVA PASTRIES
	CRÊPES
	PROCEDURE FOR PREPARING CRÊPES
	CRÊPES
CHAPTER THIRTEEN: CAKES AND ICINGS
	CAKES
		Ingredients
			TOUGHENERS
			TENDERIZERS
			MOISTENERS
			DRIERS
			LEAVENERS
			FLAVORINGS
		Mixing Methods
			CREAMED FAT
	PROCEDURE FOR PREPARING BUTTER CAKES (CREAMING METHOD)
	POUNDCAKE
	PROCEDURE FOR PREPARING HIGH-RATIO CAKES (TWO-STAGE METHOD)
	TWO-STAGE YELLOW BUTTER CAKE
		WHIPPED EGGS
	PROCEDURE FOR PREPARING GENOISE
	CLASSIC GENOISE
	PROCEDURE FOR PREPARING SPONGECAKES
	CLASSIC SPONGECAKE
	PROCEDURE FOR PREPARING ANGEL FOOD CAKES
	ANGEL FOOD CAKE
	PROCEDURE FOR PREPARING CHIFFON CAKES
	ORANGE CHIFFON CAKE
		Panning, Baking and Cooling
			PREPARING PANS
			FILLING PANS
			BAKING
			COOLING
	ICINGS
		Buttercream
			SIMPLE BUTTERCREAM
	PROCEDURE FOR PREPARING SIMPLE BUTTERCREAMS
	SIMPLE BUTTERCREAM
		ITALIAN BUTTERCREAM
	PROCEDURE FOR PREPARING ITALIAN BUTTERCREAM
	ITALIAN BUTTERCREAM
		FRENCH BUTTERCREAM
	PROCEDURE FOR PREPARING FRENCH BUTTERCREAM
	FRENCH MOUSSELINE BUTTERCREAM
		Foam Icing
		Fudge Icing
	PROCEDURE FOR PREPARING FUDGE ICING
	COCOA FUDGE ICING
		Fondant
	ROLLED FONDANT
		Glaze
	BASIC SUGAR GLAZE
	CHOCOLATE GLAZE
		Royal Icing
	PROCEDURE FOR PREPARING ROYAL ICING
	ROYAL ICING
		Ganache
	PROCEDURE FOR PREPARING GANACHE
	SILKY GANACHE DELUXE
	PROCEDURE FOR GLAZING A CAKE WITH GANACHE
	ASSEMBLING AND DECORATING CAKES
		Assembling Cakes
	PROCEDURE FOR FILLING AND ICING A CAKE
		Simple Decorating Techniques
	PROCEDURE FOR MAKING A PARCHMENT-PAPER CONE
	PROCEDURE FOR FILLING A PIPING BAG
		Piping Techniques
			PIPED-ON DECORATING TECHNIQUES
	PROCEDURE FOR PIPING BUTTERCREAM ROSES
		PIPING WITH ROYAL ICING
		Covering and Decorating a Cake with Rolled Fondant
	PROCEDURE FOR COVERING A CAKE WITH ROLLED FONDANT
		Cutting and Portioning Cakes
		Storing Cakes
CHAPTER FOURTEEN: CUSTARDS, CREAMS AND SAUCES
	CUSTARDS
		Stirred Custards
			VANILLA CUSTARD SAUCE (CRÈME ANGLAISE)
			PASTRY CREAM (CRÈME PÂTISSIÈRE)
	PROCEDURE FOR PREPARING VANILLA CUSTARD SAUCE
	VANILLA CUSTARD SAUCE (CRÈME ANGLAISE)
	PROCEDURE FOR SALVAGING CURDLED VANILLA CUSTARD SAUCE
	PROCEDURE FOR PREPARING PASTRY CREAM
	PASTRY CREAM (CRÈME PÂTISSIÈRE)
		CURD FILLINGS
	PROCEDURE FOR PREPARING A FRUIT CURD FILLING
	LEMON OR LIME CURD
		SABAYON
	PROCEDURE FOR PREPARING SABAYON
	CHAMPAGNE SABAYON
		Baked Custards
			CRÈME CARAMEL
	TOFFEE CARAMEL FLAN
		CRÈME BRÛLÉE
	PROCEDURE FOR PREPARING BAKED CRÈME BRÛLÉE
	BAKED CRÈME BRÛLÉE
		CHEESECAKE
	PROCEDURE FOR MAKING CHEESECAKE
	NEW YORK CHEESECAKE
		BREAD PUDDING
		Soufflés
	PROCEDURE FOR PREPARING BAKED SOUFFLÉS
	ORANGE-SCENTED CHOCOLATE SOUFFLÉS
	CREAMS
		Crème Chantilly
	CRÈME CHANTILLY (CHANTILLY CREAM)
		Bavarian Cream
	PROCEDURE FOR PREPARING BAVARIAN CREAMS
	BAVARIAN CREAM
	CHARLOTTE
		Chiffon
	PROCEDURE FOR PREPARING CHIFFONS
	LIME CHIFFON PIE
		Mousse
	PROCEDURE FOR PREPARING MOUSSES
	CLASSIC CHOCOLATE MOUSSE
		MOUSSE MADE WITH A BOMBE MIXTURE (PÂTE À BOMBE)
	PROCEDURE FOR PREPARING MOUSSES WITH A BOMBE MIXTURE
	CONTEMPORARY CHOCOLATE MOUSSE
		MOUSSE FILLINGS
	PROCEDURE FOR PREPARING A MOUSSE WITH ITALIAN MERINGUE
	APRICOT MOUSSE
	DESSERT SAUCES
		Fruit Purées
	PROCEDURE FOR PREPARING A FRUIT COULIS
	FRUIT COULIS
		Caramel Sauce
	CARAMEL SAUCE
		Chocolate Syrup
	DARK CHOCOLATE SYRUP
	HONEY MOUSSE WITH FIGS AND MERINGUE STICKS
CHAPTER FIFTEEN: ICE CREAM AND FROZEN DESSERTS
	ICE CREAM AND FROZEN DESSERTS
		Churn-Frozen Desserts
			ICE CREAM AND GELATO
	PROCEDURE FOR PREPARING ICE CREAMS
	ICE CREAM BASE
		SORBET AND SHERBET
	PROCEDURE FOR PREPARING SHERBET OR SORBET
	MANGO SORBET
		GRANITA
	PROCEDURE FOR PREPARING GRANITA
	COFFEE GRANITA
		SERVING SUGGESTIONS FOR ICE CREAMS AND SORBETS
		Still-Frozen Desserts
			PARFAITS AND FROZEN MOUSSES
	PROCEDURE FOR PREPARING PARFAIT AND FROZEN MOUSSE MIXTURES BASED ON A BOMBE
	COFFEE RUM PARFAIT
		FROZEN TORTES AND BOMBES
	PROCEDURE FOR PREPARING A FROZEN TORTE OR BOMBE
	PISTACHIO APRICOT BOMBE
	PROCEDURE FOR MAKING ICE CREAM OR SORBET QUENELLES
CHAPTER SIXTEEN: HEALTH AND SPECIAL-NEEDS BAKING
	SPECIAL DIETARY CONCERNS
	DEVELOPING AND MODIFYING FORMULAS
		Alternative Ingredients and Substitutes
			FAT
			DAIRY PRODUCTS
			EGGS
			LACTOSE
			GLUTEN
			SUGAR
			SALT
			FIBER
			VEGETARIAN PREPARATIONS
			WEIGHT LOSS DIETS
CHAPTER SEVENTEEN: TORTES AND SPECIALTY CAKES
	TORTES
	MOCHA TORTE
	CANDIED ALMONDS
	MODERN TORTES
		Cakes for Contemporary Tortes
			JOCONDE CAKE
	JOCONDE SPONGECAKE
		PATTERNED JOCONDE CAKE
	PATTERNED JOCONDE CAKE
		Fillings for Modern Tortes
			FRUIT GELÉE
	RASPBERRY OR MANGO GELÉE
		COCOA GELÉE
	COCOA GELÉE
		Assembling Tortes
	PROCEDURE FOR ASSEMBLING A TORTE
	PROCEDURE FOR ASSEMBLING A TORTE IN A SILICONE MOLD
		Garnishing and Portioning the Modern Torte
		Storing Tortes
	SPECIALTY CAKES
		Selecting Cakes and Fillings
		Assembling Specialty Cakes
	PROCEDURE FOR ASSEMBLING LAYER CAKES INTO A TIERED CAKE
		Decorating Special Occasion Cakes
		Constructing Extreme Cakes
	EROS TORTE
	PROCEDURE FOR MAKING A WHITE CHOCOLATE HEART CENTERPIECE
CHAPTER EIGHTEEN: PETITS FOURS AND CONFECTIONS
	PETITS FOURS—MINIATURE PASTRIES
		Petit Four Varieties
			FRESH PETITS FOURS
	PROCEDURE FOR PREPARING FRESH PETITS FOURS
	PROCEDURE FOR MAKING TARTLET SHELLS
	LEMON TARTLETS
		ICED PETITS FOURS
	PROCEDURE FOR PREPARING ICED PETITS FOURS
	PETIT FOUR GLACÉ
		DRY PETITS FOURS
	PROCEDURE FOR PREPARING ALMOND MACARONS
	GERBET MACARONS
		GLAZED FRUIT
		PETITS FOURS PRESTIGE
	CONFECTIONS
	SERVING AND PRESENTING PETITS FOURS AND CONFECTIONS
CHAPTER NINETEEN: RESTAURANT AND PLATED DESSERTS
	THE RESTAURANT DESSERT
		Creating a Basic Dessert Menu
		Creating New Items for a Dessert Menu
			SHAPING DESSERTS
			MOLDING CUSTARDS, MOUSSES AND CREAMS
			CHANGING COMPONENTS
			USING COMPONENTS IN DIFFERENT PREPARATIONS
	CHOCOLATE RASPBERRY TORTE
	RASPBERRY CHARLOTTE
	THE PLATE
		Choosing Plates
			SIZE AND SHAPE
			COLORS AND PATTERNS
	THE COMPOSITION
		Shapes
		Colors
		Textures
		Flavor
			TEMPERATURE
		Composing a Plated Dessert
	GUIDELINES FOR DESIGNING PLATED DESSERTS
		Arranging Desserts on the Plate
		Plate Garnishes
			GARNISHING DESSERTS WITH HERBS AND EDIBLE FLOWERS
			FORMING ICE CREAM AND SORBETS FOR GARNISH
			DECORATING PLATES WITH SAUCES
			DRIED FRUIT SLICES
			FREEZE-DRIED FRUIT
	METHOD II FOR PREPARING DRIED FRUIT SLICES
	CANDIED CITRUS PEEL
	CHOCOLATE COCONUT DIRT
	TOASTED COCONUT CURLS
CHAPTER TWENTY: CHOCOLATE AND SUGAR WORK
	CHOCOLATE
		Chocolate Production
		Tasting Chocolate
			TYPES OF CHOCOLATE
			STORING CHOCOLATES
		Tempering Chocolate
			SEEDING METHOD
	PROCEDURE FOR TEMPERING CHOCOLATE BY SEEDING
		TABLING METHOD
	PROCEDURE FOR TEMPERING CHOCOLATE BY TABLING
		MICROWAVE OVEN METHOD
	PROCEDURE FOR TEMPERING CHOCOLATE IN A MICROWAVE OVEN
		COCOA BUTTER METHOD
	PROCEDURE FOR TEMPERING CHOCOLATE WITH GROUND COCOA BUTTER
		HANDLING TEMPERED CHOCOLATE
		Chocolate Decorations
	PROCEDURE FOR PIPING CHOCOLATE DECORATIONS
	PROCEDURE FOR PIPING CHOCOLATE MESH
	PROCEDURE FOR MAKING CHOCOLATE LEAVES
	PROCEDURE FOR MAKING MARBLED CHOCOLATE CUTOUTS
	PROCEDURE FOR MAKING CHOCOLATE TRANSFER SHEET DECORATIONS
	PROCEDURE FOR MAKING CHOCOLATE BOXES
	PROCEDURE FOR MAKING CHOCOLATE CIGARETTES
	PROCEDURE FOR MAKING TEMPERED CHOCOLATE SHAVINGS
	PROCEDURE FOR MAKING UNTEMPERED CHOCOLATE SHAVINGS
	PROCEDURE FOR MAKING CHOCOLATE COMBED CURLS
	PROCEDURE FOR MAKING CHOCOLATE FANS
	PROCEDURE FOR MAKING CHOCOLATE SWIRLS
	PROCEDURE FOR MAKING WHITE CHOCOLATE AND GOLD LEAF SWIZZLE STICKS
	PROCEDURE FOR MAKING COMBED CHOCOLATE RIBBONS AND DECORATIONS
	PROCEDURE FOR MAKING CHOCOLATE TEARDROP RIBBONS
	PROCEDURE FOR MAKING CHOCOLATE RINGS
		Chocolate Candies
			DIPPED CHOCOLATES
	PROCEDURE FOR DIPPING CHOCOLATES
	DARK CHOCOLATE TRUFFLES
		MOLDING CHOCOLATES
	PROCEDURE FOR MOLDING CHOCOLATES
	PROCEDURE FOR CLOSED-BOTTOM CHOCOLATE MOLDING
		Storing Chocolate Bonbons and Candies
	PROCEDURE FOR MOLDING A CHOCOLATE BOWL
		MODELING CHOCOLATE
	PROCEDURE FOR MAKING MODELING CHOCOLATE
	DARK MODELING CHOCOLATE
	WHITE MODELING CHOCOLATE
	PROCEDURE FOR MAKING MODELING CHOCOLATE ROSES AND LEAVES
		Chocolate Showpiece
			MAKING THE CHOCOLATE SHOWPIECE
	CHOCOLATE FLOWER AND PILLAR SHOWPIECE
	MARZIPAN
	MARZIPAN
		Marzipan Modeling
	PROCEDURE FOR MAKING MARZIPAN FIGURES
	MARZIPAN PEAR
	HAPPY PIG
	HUNTER THE DOG
	PASTILLAGE
		Rolling and Shaping
	PASTILLAGE
	GUM ARABIC SOLUTION
		Working with Pastillage
	MATISSE-INSPIRED SHOWPIECE
	SHOWPIECE TUBE SUPPORTS
	SHOWPIECE BASE
	SHOWPIECE ASSEMBLY
	NOUGATINE
	PROCEDURE FOR MAKING NOUGATINE
	BASIC NOUGATINE
	NOUGATINE CUPS
	DECORATIVE SUGAR WORK
	PROCEDURE FOR PREPARING CARAMEL
	CARAMEL
		Decorating Caramel
	DECORATING CARAMEL
		Spun Sugar
	PROCEDURE FOR MAKING SPUN SUGAR
		CARAMEL DECORATIONS
	ISOMALT LACE
		Ingredients for Pulled, Blown and Poured Sugar
		Equipment for Pulled, Blown and Poured Sugar
		Formulas for Pulled and Blown Sugar
	BASIC PULLED AND BLOWN SUGAR
		Working with Pulled, Blown and Poured Sugar
	MODERN FLOWER SUGAR SHOWPIECE
APPENDIX I: MEASUREMENT AND CONVERSION CHARTS
APPENDIX II: FRESH FRUIT AVAILABILITY CHART
APPENDIX III: VOLUME FORMULAS
APPENDIX IV: TEMPLATES
GLOSSARY
BIBILOGRAPHY AND RECOMMENDED READING
RECIPE INDEX
SUBJECT INDEX
PHOTO CREDITS