The Baking Answer Book

This book will give you the confidence you need for baking anything from yeast breads to Danish pastry. It answers all your questions! Answering every question about common and specialty ingredients, finicky ovens, the best equipment, and the unique properties and flavors of every kind of baked good. Professional pastry chef and author Lauren Chattman informs readers of common solutions and foolproof substitutions. Portable and easy-to-use, this book should become part of your baking library. Now you’ll know tips like old egg whites are better than very fresh egg whites for whipping; and what causes cracks in the top of pumpkin pies. Includes charts on ingredient substitutions, items to stock in your pantry and their pantry life. Small reference size, 377 pages.