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Index
Title Page
Copyright
Contents
Foreword
Acknowledgments
Introduction
Rose’s Golden Rules
Cakes
Butter and Oil Cakes
Cupcakes
Sponge Cakes
Cheesecakes
Pies, Tarts, and Other Pastries
Fruit Pies and Tarts
Nut and Chocolate Pies and Tarts
Savory Pastries
Cookies and Candy
Rolled and Pastry Type Cookies
Cake Type Cookies
Candy, Meringue, and Ice Cream Cookies
Breads and Yeast Pastries
Sweet Yeast Pastries and Breads
For the Cheese Course
Ingredients and Basic Recipes
Water
Flour
Kate Flour
How to Measure Ingredients
Sugar
Dairy
Eggs
Stabilizers
Leavening
Chocolate
Nuts and Seeds
Salt
Cinnamon
Oils for Baking
Flavored Oils, Extracts, and Essences
Fruits, Purees, and Preserves
Flowers and Other Special Decorations
High Altitude
Ingredient Equivalences and Substitutions
Ingredient Sources
Equipment
Essential Equipment for Baking
Essential Pans and Baking Dishes
Ovens
Processors and Mixers
Weighing And Measuring Devices
Baking Pans
Miscellaneous Essentials
Equipment Sources
Appendix
Index
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