Wendy Jo Peterson is a registered dietitian with more than 20 years’ professional experience. She is the co-author of Mediterranean Diet Cookbook For Dummies and the author of Meal Prep Cookbook For Dummies, Bread Making For Dummies, and Salad Recipes For Dummies. She also teaches cooking classes and presents on cooking, healthy eating, and nutrition.

• Introduction 1Part 1: Baking Essentials 5Chapter 1: Bake, For Goodness’ Sake! 7Chapter 2: Stocking Up 11Chapter 3: Going Over the Gear 39Part 2: Basic Training for Baking 63Chapter 4: Familiarizing Yourself with Your Oven 65Chapter 5: Focusing on Basic Techniques 71Chapter 6: Considering Allergies and Insensitivities When Baking 87Chapter 7: Getting Ready to Bake 93Part 3: Ready, Set, Bake! 107Chapter 8: Understanding the Ins and Outs of Baking Cookies 109Chapter 9: Baking Moist Cakes 149Chapter 10: Fixing Fabulous Frostings 183Chapter 11: Preparing Perfect Pies and Tarts 205Chapter 12: Creating Crisps, Cobblers, and Other Delights 237Chapter 13: Making Quick Breads, Muffins, and Biscuits 247Chapter 14: Rising with Yeast Breads 269Chapter 15: Going Savory with Baked Goods 295Chapter 16: Baking with Mixes and Premade Doughs 309Part 4: Dealing with Other Important Stuff 319Chapter 17: Storing Your Creations 321Chapter 18: Making the Ordinary Extraordinary 333Part 5: The Part of Tens 341Chapter 19: Ten Ways to Boost Nutrition When Baking 343Chapter 20: Ten Ways to Get Kids Baking 347Appendix A: Glossary of Baking Terms 351Appendix B: Metric Conversion Guide 357Index 361

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Wendy Jo Peterson is a registered dietitian with more than 20 years’ professional experience. She is the co-author of Mediterranean Diet Cookbook For Dummies and the author of Meal Prep Cookbook For Dummies, Bread Making For Dummies, and Salad Recipes For Dummies. She also teaches cooking classes and presents on cooking, healthy eating, and nutrition.

• Introduction 1Part 1: Baking Essentials 5Chapter 1: Bake, For Goodness’ Sake! 7Chapter 2: Stocking Up 11Chapter 3: Going Over the Gear 39Part 2: Basic Training for Baking 63Chapter 4: Familiarizing Yourself with Your Oven 65Chapter 5: Focusing on Basic Techniques 71Chapter 6: Considering Allergies and Insensitivities When Baking 87Chapter 7: Getting Ready to Bake 93Part 3: Ready, Set, Bake! 107Chapter 8: Understanding the Ins and Outs of Baking Cookies 109Chapter 9: Baking Moist Cakes 149Chapter 10: Fixing Fabulous Frostings 183Chapter 11: Preparing Perfect Pies and Tarts 205Chapter 12: Creating Crisps, Cobblers, and Other Delights 237Chapter 13: Making Quick Breads, Muffins, and Biscuits 247Chapter 14: Rising with Yeast Breads 269Chapter 15: Going Savory with Baked Goods 295Chapter 16: Baking with Mixes and Premade Doughs 309Part 4: Dealing with Other Important Stuff 319Chapter 17: Storing Your Creations 321Chapter 18: Making the Ordinary Extraordinary 333Part 5: The Part of Tens 341Chapter 19: Ten Ways to Boost Nutrition When Baking 343Chapter 20: Ten Ways to Get Kids Baking 347Appendix A: Glossary of Baking Terms 351Appendix B: Metric Conversion Guide 357Index 361

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Wendy Jo Peterson is a registered dietitian with more than 20 years’ professional experience. She is the co-author of Mediterranean Diet Cookbook For Dummies and the author of Meal Prep Cookbook For Dummies, Bread Making For Dummies, and Salad Recipes For Dummies. She also teaches cooking classes and presents on cooking, healthy eating, and nutrition.

• Introduction 1Part 1: Baking Essentials 5Chapter 1: Bake, For Goodness’ Sake! 7Chapter 2: Stocking Up 11Chapter 3: Going Over the Gear 39Part 2: Basic Training for Baking 63Chapter 4: Familiarizing Yourself with Your Oven 65Chapter 5: Focusing on Basic Techniques 71Chapter 6: Considering Allergies and Insensitivities When Baking 87Chapter 7: Getting Ready to Bake 93Part 3: Ready, Set, Bake! 107Chapter 8: Understanding the Ins and Outs of Baking Cookies 109Chapter 9: Baking Moist Cakes 149Chapter 10: Fixing Fabulous Frostings 183Chapter 11: Preparing Perfect Pies and Tarts 205Chapter 12: Creating Crisps, Cobblers, and Other Delights 237Chapter 13: Making Quick Breads, Muffins, and Biscuits 247Chapter 14: Rising with Yeast Breads 269Chapter 15: Going Savory with Baked Goods 295Chapter 16: Baking with Mixes and Premade Doughs 309Part 4: Dealing with Other Important Stuff 319Chapter 17: Storing Your Creations 321Chapter 18: Making the Ordinary Extraordinary 333Part 5: The Part of Tens 341Chapter 19: Ten Ways to Boost Nutrition When Baking 343Chapter 20: Ten Ways to Get Kids Baking 347Appendix A: Glossary of Baking Terms 351Appendix B: Metric Conversion Guide 357Index 361

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