The first chapter, Baking Basics, explores terms, techniques and equipment with a few helpful illustrations. The subjects range from almond paste to zest,with tips and hints for each subject, including making a cone from parchment paper.
The recipes begin with Batters and Dough - The Basics which include a flaky pie dough, choux paste, meringue, Genoise, brioche, puff pastry and croissant dough, followed by Breads, beginning with Daily loaves which consist of white or whole wheat breads, buttermilk bread, bagels, challah, rye (with a bonus recipe for open face ruebens, Finnish Pulla, and respberry walnut pumpkin loaves.
Continuing on, Artisnal Breads include a few starters, baguettes, pain perdu, classic French and rustic potato loaves with the section, Flatbreads delivering focaccia, naan, Moroccan pebble bread, pita, Swedish oatmeal hardtack and wheat crackers.
Morning Pastries and Quick Breads delve into croissants (schoolmate or almond), brioche, pecan sticky buns, Danish pastry pockets which a choice of fillings (prune, apricot or berry jam), muffins (buttermilk crumb or blueberry), popovers and Irish soda bread.
Up next are Cakes, starting with Everyday Delights which offers a nectarine upside down chiffon cake, a vanilla pound cake, oven roasted plum cakes and a poppy seed torte, with Cakes for Occasions dishing out a beautiful chocolate ruffle cake, mini Florentine squares, a French strawberry cake, vanilla chiffon roll, mocha brownies and a decadent vanilla hazelnut cheesecake. The final entry in the cake section is A Glorious Wedding Cake - which unfolds over a 10 page spread - is comprised of an almond cake filled with almond Dacquoise and iced with rum laced buttercream.
Cookies trot out hazelnut biscotti, meringue cookies, hazelnut biscotti, tuilles, gingersnaps, Hungarian shortbread, brownies, ladyfingers and madelines.
Kicking off Pastries, are Homey Pies and Tarts featuring a raspberry fig crostata, French apple tart, a berry gallette, a blueberry nectarine pie and awesome looking chocolate truffle tartlets, with Grand Pastries consisting of tropical napoleons, ice cream sandwiches, chocolate cinnamon beignets, babas, and espresso proftiteroles. We end with Savory Pastries ~ an Alsatian onion tart, Parmesan puffs, pizza rustica, a summer vegetable tart and brie in brioche.
The last chapter is Sweet Fillings and Savory Spreads which encompass chocolate meringue buttercream, espresso parfait, chocolate balloon cups, caramel baskets, smoke trout spread yogurt cheese and a salmon spread.
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