1. Professionalism. 2. Tools and Equipment for the Bakeshop. 3. Principles of Baking. 4. Bakeshop Ingredients. 5. Mise en Place. 6. Quick Breads. 7. Yeast Breads. 8. Enriched Yeast Doughs. 9. Cookies and Brownies. 10. Pies and Tarts. 11. Pastry Doughs. 12. Laminated Doughs. 13. Syrups, Icings and Sauces. 14. Cakes and Torts. 15. Custards and Creams. 16. Ice Cream and Frozen Deserts. 17. Fruits. 18. Healthful and Special-Needs Baking. 19. Petits Fours. 20. Restaurant Desserts. 21. Chocolate and Decorative Work. Appendix I. Measurements and Conversion Charts. Appendix II. High Altitude Baking. Appendix III. Fresh Fruit Availability Chart. Appendix IV. Professional Organizations. Bibliography and Recomended Readings. Glosary. General Index.
Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College