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PART I: GETTING STARTED.
Chapter .: On Your Mark, Get Set...Whisk!
Chapter 2. Kitchen Setup and Equipment.
PART II: FLOUR POWER: PIE DOUGHS, TARTS, AND PUFF PASTRIES.
Chapter 3: Pies and Tarts.
Chapter 4. All Puffed Up: Puff Pastry, Cream Puffs, and Eclairs.
Chapter 5. Crepes and Blinis.
PART III: EGGING YOU ON.
Chapter 6. The Astonishing Egg.
Chapter 7. Custards and Puddings.
Chapter 8. Things That Go Crunch in the Night: Meringues.
PART IV: A REAL CAKE WALK.
Chapter 9. The World's Easiest Homemade Cakes.
Chapter 10. Ladyfingers and the Real Tiramisu.
Chapter 1.: Attack of the Killer Cakes.
PART V: GOOD COLD THINGS.
Chapter 12. Granites, Sorbets, and Ice Creams.
Chapter 13: Parfaits and .Frozen Souffles.
PART VI: SPECIAL DESSERTS FOR SPECIAL OCCASIONS.
Chapter 14. You Invited How Many?! Desserts for a Mob -- and Then Some.
Chapter 15. Why Not Make Your Own Wedding Cake?
Chapter 16. Holiday Desserts.
Chapter 1.: Sweets without Sinning: Great Reduced-Fat Desserts.
PART VII: THE PART OF TENS.
Chapter 18. Ten Ways to Make Your Dessert Creations Look Great.
Chapter 19. Ten Desserts You Can Make in 30 Minutes or Less.
Chapter 20. Ten Things You May Want to Know about Chocolate.
PART VIII: APPENDIXES.
Appendix A: Glossary of Common Dessert and Baking Terms.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
Appendix C: Mail-Order Sources for Equipment and Ingredients.
Stencils.
Index.
Book Registration Information.
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