The subtitle of this book reads "Become a better baker with 135 foolproof recipes and tried-and-true techniques." Within its pages readers will find a graduate course in baking designed for the home cook.

Founded by cookbook author and teacher Marion Cunningham and professional baker Amy Pressman, the Baker's Dozen is a San Francisco Bay area culinary club for those with an interest in baking. With a membership of over 400 members, some of whom are the country's top chefs and food writers, the organization has a vast wealth of collective knowledge to share on the subject of baking - and some darn tasty recipes too!

The actual "Baker's Dozen" who contributed material to this collection reads like a culinary who's who of American baking and dessert experts: Flo Braker, John Phillip Carroll, Julia B. Cookenboo, Marion Cunnigham, Carol Field, David Lebovitz, Alice Medrich, Robert Morocco, Peter Reinhart, Lindsey Remolif Shere, Kathleen Stewart and Carolyn Beth Weil. Now these master bakers can teach you their secrets right in your own kitchen.

An indispensable reference on baking -with an emphasis on desserts, this book will become the you'll always turn to for special celebrations as well as for everyday treats. The bakers share their tips, techniques and anecdotes throughout, giving the book a very personal feel - almost as though you were talking with your friends and exchanging recipes.

Chapters Include:

• Baker's Glossary of Ingredients
• Baker's Glossary of Tools
• The Basics of Cake
• Cakes for Family and Friends
• Sweet ad Savory Pies
• Tarts to Tempt
• A Harvest of Fruit Desserts
• The Cookie Collection
• Muffins, Popovers, Easy Quick Bread and Doughnuts
• Yeast Breads and Flatbreads
• Custards and Other Egg-Based Desserts
• The Finishing Touch: Frostings, Glazes & Sauces