"Mrs Beeton's Book of Baking" includes recipes for a variety of baked goods, from selected classic savoury dishes to an range of breads. The chapters provide the reader with background information for each area of baking, either in the opening introduction copy or within the recipes. The first chapter on baked savoury dishes highlights the versatility of baking as a cooking method, with recipes for vegetables, pasta and savoury puddings. The pastry section concentrates on techniques, with many examples of the different ways in which pastry may be used. This approach is also adopted in the sections on cakes, gateaux, biscuits and puddings. A separate short chapter is devoted to souffles, both savoury and sweet. Bread and scones are covered in detail. Five separate chapters discuss yeasted breads, sweets yeast doughs, breads without yeast, teabreads and muffins, as well as scones. Lastly, there is a short section of recipes that rely on a basic dough mixture (yeasted or otherwise), notably pizza and its variations.