User:Kittycataclysm

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en-N This user can read and write at a native level in English.
fr-4 Cette personne peut contribuer avec un niveau quasi-natif de français.
ko-1 이 사용자는 한국어를 조금 읽고 쓸 수 있습니다.

Hello! I love cooking, recipe-writing, and editing. Excited to contribute to the cookbook!

Currently Working On[edit | edit source]

  • Ensuring cookbook page names conform to standards
  • Adding and fixing cookbook links
  • Copy and style editing

To Do[edit | edit source]

Equipment[edit | edit source]

Techniques[edit | edit source]

Ingredients[edit | edit source]


Recipes[edit | edit source]

Books I'm Tracking[edit | edit source]

Editing Resources[edit | edit source]

Some handy resources include:

Administrator stuff[edit | edit source]

Random cookbook page generators[edit | edit source]

Handy Templates[edit | edit source]

Ingredient Count Volume Weight Baker's % (optional)
Component 1
Total (optional)
Component 2
Total (optional)
Component 3
Total (optional)


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Box/Banner[edit | edit source]

{{Confusing}}

{{False}}

{{Copy edit}}

{{Formatting}}

{{Redlinks}}

{{Revise}}

{{Delete}}

{{Cookwork}}

{{Incomplete recipe}}

Category:Pages needing sources

=== Inline ===

  • Citation needed: {{Citation needed}}

Shortcuts to Cookbook references[edit | edit source]

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  1. ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  2. ↑ Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
  3. ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  4. ↑ Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
  5. ↑ Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
  6. ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  7. ↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
  8. ↑ The Chefs of Le Cordon Bleu (2010-06-01). Le Cordon Bleu Cuisine Foundations: Classic Recipes. Cengage Learning. ISBN 978-1-4354-8138-1.
  9. ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  10. ↑ Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
  11. ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
  12. ↑ The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
  13. ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  14. ↑ America (CIA), The Culinary Institute of (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
  15. ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  16. ↑ Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
  17. ↑ Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  18. ↑ Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
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