The Home Baking Glossary of Terms (In the Pantry Baking Standards Book 1)

#1 Best Selling in Reference
#4 Best Selling in Baking

Have you ever read a new recipe and then been stuck wondering what something meant? Or maybe you're dying to bake something, but you don't have the right pan. Best-Selling Author Joyce Middleton brings you a glossary of common baking terms for the novice baker.

Here's a sampling of what you'll find in this book:

- What is a Baba and what does it contain?
- The recipe calls for Anjou Pears and you only have Bartlett Pears; is one a valid substitute for the other?
- Your recipe lists a scant cup of flour as one of the ingredients. How much is a scant?
- Have you ever wondered why your Pyrex baked breads and cakes always have a dark, almost burned crust?
- What is the firm ball stage?
- Why does the recipe instruct not use a pan with a nonstick coating?
- Why do I need a pastry cloth?
- What's a pastry crimper?
- Can I use a sheet cake pan in place of a jelly roll pan?
- What is a standard?
- Can I use tapioca in puddings and thickeners?
- How do I know if my bread is underproofed?
- What's the difference between pure vanilla extract and imitation vanilla extract?

Scroll back up and click the "Buy now" button to get your copy!