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Imperial Library
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Index
Cover Page
Title Page
Copyright Page
Contents
Introduction
Acknowledgments
CHAPTER 1 Ingredients
CHAPTER 2 Equipment
CHAPTER 3 What Happens When We Bake Science for Bakers
CHAPTER 4 Know Your Oven
CHAPTER 5 Quick Breads, Muffins, Scones & Biscuits
CHAPTER 6 Cookies
CHAPTER 7 Cakes
CHAPTER 8 Pies, Tarts, Cobblers & Crisps
CHAPTER 9 Layered Pastry Doughs
CHAPTER 10 Yeast Breads
APPENDIXES High-Altitude Baking
Metric Equivalents
Resources
Index
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