294414 Mon Oct 13 06:13:34 -0700 2003 1 27 General Chowhounding Topics 0 1614606 Although I have several excellent books on baking, I am having trouble finding a book that explains: The relationship between milk, butter, eggs in baking. what happens as one gets increased or decreased or if eggs or butter were replaced with margarine, oil or cream. How to increase the quantity of a recipe - to take it from say 1 dozen donuts or rolls to 50 dozen or more. Any book suggestions? Mon Oct 13 06:13:34 -0700 2003 0 Pat I. 1 1614607 The Cake Bible by Rose Levy Beranbaum Mon Oct 13 08:19:24 -0700 2003 1614606 0 Charlieboy