Cookies - Pastries -- Pies -- Meringue desserts -- Cakes -- Yeast breads and quickbreads.

Baking has become not just a favorite pastime, but a high profitable business.
While it is said that producing high quality breads, cookies, cakes and pastries requires a great deal of precision and skill; more than say, cooking, the task can actually be simple and easy with proper guidance.
This book puts down in clear language and through supplementary step-by-step illustrations all the basic information needed for successful baking. Recipes are coded according to the degree of ease or difficulty in their preparation. Those which are relatively simple for even the inexperienced are indicated by one measuring spoon; those which are a bit complicated but should not be too difficult for most cooks have two measuring spoons; and those that require technical skill and mastery to some extent are noted with three measuring spoons.
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