conversations.from: human
conversations.value: Give me a description for a book titled Martha Stewart's Baking Handbook about Baking, Handbook, Better with the genre: Arts & Photography, Music.
conversations.from: assistant
conversations.value: the author's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under the author's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are the authorian showpieces like Mocha-Pistachio Wedding Cake.
conversations.from: human
conversations.value: Give me the first three paragraphs for this book.
conversations.from: assistant
conversations.value: Martha Stewart's Baking Handbook
  Many thanks to Margaret Roach, Lauren Podlach Stanich, and Gael Towey for their guidance for the duration of the project, and to our friends at Crown and Clarkson Potter, Jenny Frost, Lauren Shakely, Pam Krauss, Jane Treuhaft, Elissa Altman, Mark McCauslin, Amy Boorstein, and Linnea Knollmueller. Finally, thanks to our readers and television viewers, who continue to inspire us with their feedback every day.
  THE TASTES I BEST remember—the vast majority of them—are tastes that have to do with baking. For me there is something important about the flavor and texture of the best French baguette, the buttery flakiness of the perfect croissant, the subtle sweetness of the whitest cake, and the dense richness of the ultimate petit four.
  Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find on the eastern tip of Long Island in that little bakery that's no longer under the same management.
conversations.from: human
conversations.value: Give me four more paragraphs.
conversations.from: assistant
conversations.value: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually sprinkle in the remaining ¼ cup sugar, and beat until soft peaks form. Add about a third of the egg-white mixture to the reserved batter, and gently fold in with a rubber spatula. Gently fold in the remaining egg whites.
  Divide batter evenly among prepared pans; spread to smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Transfer to a wire rack to cool for 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let them cool completely, top sides up. Meanwhile, in a clean bowl with a clean whisk attachment, whip cream until soft peaks form. Cover and refrigerate until ready to use.
  Using a serrated knife, trim tops of cakes so surfaces are level, if necessary. Place 2 cups Chocolate Swiss Meringue Buttercream in a medium bowl. (Set aside remaining buttercream.) Using a rubber spatula, fold in the whipped cream to lighten. Place one layer on a cake stand or serving plate; spread ⅓ cup of the lightened buttercream in an even layer. Repeat with remaining layers and lightened buttercream to make 9 layers.
  Spread a thin layer of reserved Chocolate Swiss Meringue Buttercream over the top and sides of cake to seal in crumbs. Refrigerate until frosting is firm, about 30 minutes. Spread cake with the remaining buttercream, making smooth strokes with an offset spatula. Refrigerate until frosting is firm, at least 30 minutes or up to 2 days, covered with a cake dome. When ready to serve, arrange Caramel Dots around the sides of the cake in a decorative pattern. Arrange the Caramel Sticks on top of the cake.
conversations.from: human
conversations.value: Add another sentence about Slice.
conversations.from: assistant
conversations.value: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually sprinkle in the remaining ¼ cup sugar, and beat until soft peaks form. Add about a third of the egg-white mixture to the reserved batter, and gently fold in with a rubber spatula. Gently fold in the remaining egg whites. 
  Divide batter evenly among prepared pans; spread to smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Transfer to a wire rack to cool for 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let them cool completely, top sides up. Meanwhile, in a clean bowl with a clean whisk attachment, whip cream until soft peaks form. Cover and refrigerate until ready to use. 
  Using a serrated knife, trim tops of cakes so surfaces are level, if necessary. Slice each cake horizontally into three equal layers. Place 2 cups Chocolate Swiss Meringue Buttercream in a medium bowl. (Set aside remaining buttercream. ) Using a rubber spatula, fold in the whipped cream to lighten. Place one layer on a cake stand or serving plate; spread ⅓ cup of the lightened buttercream in an even layer. Repeat with remaining layers and lightened buttercream to make 9 layers. 
  Spread a thin layer of reserved Chocolate Swiss Meringue Buttercream over the top and sides of cake to seal in crumbs. Refrigerate until frosting is firm, about 30 minutes. Spread cake with the remaining buttercream, making smooth strokes with an offset spatula. Refrigerate until frosting is firm, at least 30 minutes or up to 2 days, covered with a cake dome. When ready to serve, arrange Caramel Dots around the sides of the cake in a decorative pattern. Arrange the Caramel Sticks on top of the cake.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: With a wide spatula, transfer chocolate curls to the prepared baking sheet. Refrigerate, covered with plastic wrap, up to 4 days.
  Preheat the oven to 350°F. Test each of the three eyes at the stem end of the coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain milk through a fine sieve into a bowl; reserve for another use or discard.
  Place the coconut on a rimmed baking sheet, and bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
  Wrap coconut in a clean kitchen towel; holding the coconut with one hand, hit it with the hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
  Separate coconut flesh from the shell, and use a vegetable peeler to remove dark outer skin. Rinse the coconut in cold water, then use the vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.