How This Book is Organized

This book contains four chapters. Three of those focus on specific dough and batter types: Mürbeteig (shortcrust) dough, cookie dough, and sponge cake batter. The fourth chapter offers glazes, sauces, fillings, frostings, icings, and garnishes. Each chapter begins with an introduction specific to the needs of its particular recipes. Read these introductions before getting started. I know there is the temptation to think, “I can skip these parts and wing it.” Well, yes—the second time. Reading through the chapter introductions on the first go-round will save many hassles as well as the sticky task of flipping pages back and forth when wrist-deep in dough. Giving a few careful minutes to the chapter introduction will equip bakers with the information they need to approach all recipes in that chapter. As you get into the individual recipes, remember to read each one start to finish before beginning. Getting an overview of the whole process is essential to organization and timing.