Baking Answer Book Release

Contact: Michelle Blackley, Senior Publicist [email protected] 413-346-2184 Dessert Dilemma? The Baking Answer Book What do bakers do when they have the wrong size pan for a cake? What is the difference between baking soda and baking powder? Confusion in the kitchen is cleared up in Storey’s newest addition to the popular Answer Book series. Baking is an exact science and The Baking Answer Book ensures that cookies, cakes, cobblers and cream puffs turn out exactly perfect every time. Award-winning author Lauren Chattman trained at the Institute for Culinary Education in New York City and is familiar with the trials and errors of baking: “Instead of burying the failures in the trash and trying to forget them, I’ve been able to consult with some very knowledgeable baker-mentors and I’ve acquired a shelf full of wonderful baking books to help me proceed when I’m not sure about a recipe’s directions, or what to do when things go very wrong.” The Baking Answer Book is organized into chapters covering ingredients, equipment, baking science, and categories of baked goods, so it is easy to find the solutions to any baking problem. Questions about substitutions, storage, measurements, altitude, temperature, and technique make this book a must-have for any baker’s kitchen. Questions such as “Why do room temperature egg whites whip better than cold ones?” and “How can I tell if my cookies are done?” are answered simply enough for the baking novice in Chattman’s experienced voice. Storey’s Answer Book series, with over 500,000 copies in print, provides readers with the knowledge they desire, from quilting, sewing, knitting and crocheting, to baking and even bird watching. Authors share their expertise in an easy to follow Q and A format that is sure to clear up confusion for beginners and those who are perfecting their technique. The Answer Books’ small design makes them perfect take-along reference guides and don’t take up precious space on the kitchen counter. ABOUT THE AUTHOR__________________________________________________ Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including most recently Dessert Express. She has collaborated with former White House Pastry Chef Roland Mesnier on Dessert University, and with Daniel Leader on Local Breads, which won an IACP award. She has appeared on local and national television, including The Today Show and has sold over 50,000 books on the home shopping channel, QVC. She can be seen demonstrating baking techniques for Pillsbury on www.howdini.com. She lives with her husband and two daughters in Sag Harbor, New York._____________________________ The Baking Answer Book Lauren Chattman Two-color; illustrations throughout 384 pages; 4½" x 6 " $14.95; ISBN 978-1-60342-439-4