Taste of Home Ultimate Baking Cookbook: 400+ Recipes, Tips, Secrets and Hints for Baking Success - Taste Of Home

\nNow more than ever, home cooks are flexing their baking muscle by preparing from-scratch breads, golden biscuits, wow-worthy cakes, snackable cookies and other sensational sweets. Whether you're a novice baker or a pro, this book has all the recipes, hints, tips and tricks you need to bake up an impressive specialty. \n \n \nWith Taste of Home Ultimate Baking Cookbook, you'll uncover the secrets today's home bakers rely on most. Want to bake crescent rolls like Grandma? Follow the how-to photos for the perfect result. Wondering how to make the perfect pie crust? See the step-by-step directions for sweet success. Want to learn how to master sourdough bread? We'll show you how, from sourdough starter to the perfect rise to the best bake. Entire chapters walk you through the basics of yeast and quick breads, cheesecakes, pies, bagels, brownies, coffee cakes, cobblers, cookies, cakes for every occasion and so many other favorites! \n \nCHAPTERS \n \nBaking 101 (Everything you need to know before you begin) \n \nYeast Breads \n \n \n- Loaf Breads \n- Egg Breads: Brioche & Challah \n- Foccacia \n- Dinner Rolls \n- Sweet Breads & Rolls \n- Sourdough Breads \n- Pizza Crusts & More (Bagels, Pretzels & Breadsticks) \nQuick Breads \n \n- Quick Breads \n- Muffins \n- Soda Bread & Scones \n- Biscuits & Corn Bread \nCookies \n \n- Drop \n- Bar \n- Cutout \n- Sliced/Icebox \n- Shaped/molded \n- Biscotti \nBrownies & Bars \nPies & Tarts \n \n \n- Pie crusts \n- Fruit Pies \n- Custard & Meringue Pies \n- Tarts & Galettes \n- Nut Pies & More \nCobblers, Crisps & Crumbles \nCakes \n \n \n- Layer Cakes \n- Sheet Cakes & Cake Rolls \n- Bundt Cakes/Pound cakes \n- Upside-Down Cakes & Skillet cakes \n- Chiffon \n- Cupcakes \n- Assorted Cakes (includes classic tortes) \nPastries & More \n \n- Breakfast Rolls & Pastries \n- Puff Pastry & Phyllo Dough \n- Coffee Cakes \n- Assorted Pastries \nIcings, Glazes, Sauces & More \nBaking Reference Guide \n \n \n- Cake-Pan Conversions \n- Ingredient Substitutions \n- Weights for common baking ingredients \n- How to cut down recipes