On Baking

My sweet daughter decided to support me in my pursuit of culinary self-improvement and purchased this book for me.  I am really looking forward to learning how to make desserts from scratch.  I am quite guilty of opening a box of brownie mix and although everyone seems okay with it, I feel like it is a cop out.

Ch. 1 Professionalism
Ch. 2 Tools and Equipment for the Bakeshop
Ch. 3 Principles of Baking
Ch. 4 Bakeshop Ingredients
Ch. 5 Mise en Place
Ch. 6 Quick Breads
Ch. 7 Yeast Breads
Ch. 8 Enriched Yeast Doughs
Ch. 9 Cookies and Brownies
Ch. 10 Pies and Tarts
Ch. 11 Pastry Doughs
Ch. 12 Laminated Doughs
Ch. 13 Syrups, Icings and Sauces
Ch. 14 Cakes and Tortes
Ch. 15 Custards and Creams
Ch. 16 Ice Cream and Frozen Desserts
Ch. 17 Fruits
Ch. 18 Healthful and Special-needs Baking
Ch. 19 Petits Fours
Ch. 20 Restaurant Desserts
Ch. 21 Chocolate and Decorative Work

Appendix I Measurement and Conversion Charts
Appendix II High-Altitude Baking
Appendix III Fresh Fruit Availability Chart
Appendix IV Professional Organizations