This specific ISBN edition is currently not available.View all copies of this ISBN edition:
Lisa Yockelson's classic guide to baking—finally in paperback
Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon—in order to stack flavors layer by delicious layer.
Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar.
For home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
"synopsis" may belong to another edition of this title.
Chocolate, caramel, vanilla, and lemon--ingredients like these define baking flavor. Placing such flavor-makers at the forefront of her approach, Lisa Yockelson's Baking by Flavor presents a luscious array of desserts while revealing techniques for highlighting and intensifying their taste. How does it work? Double Chocolate Madeleines, for example, get their punch not only from cocoa, melted chocolate, and chocolate chips but from a final cocoa-sugar dusting. Yockelson's flavor-centric approach also leads her to discoveries that can liberate recipe-bound bakers. Add ground spices to the dry ingredients when preparing a sweet yeast dough, for example, and you get a subtly delicious flavor boost. Bakers at all levels of proficiency should enjoy Yockelson's insights and put them to good use.
Beginning with a section on flavor-baking strategies--a chart shows readers that cinnamon's flavor is, for example, intensified when combined with butter, rum, or caramel--the book then provides useful "component" recipes for the likes of lemon-scented granulated sugar. The 250 recipes, arranged by flavor, offer a wide range of sweets, from Cinnamon Apple Rolls and Butter Spritz Cookies to Spiced Banana Breakfast Loaf and Sour Cream Ginger Keeping Cake. The recipes also include useful sidebars (lightly press rather than compress the dough for some cookies, is one), plus tips, variations and still more flavor-intensifying suggestions. Illustrated with photos, and containing detailed storage information, the book should become a true, better-baking resource. --Arthur BoehmFrom the Inside Flap:
"Baking by Flavor begins with an extraordinary exhortation to maximize flavor and follows through with an extravagant collection of carefully crafted and precisely detailed recipes to remind us that what matters most is the architecture of taste."
-Bruce Healy, Author, The French Cookie Book and The Art of the Cake
Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares exciting new ideas for building flavor in baked goods that can make virtually any recipe burst with new vigor and freshness.
Chapter by chapter, Baking by Flavor reveals techniques for creating luscious sweets in eighteen flavors-including chocolate, vanilla, lemon, almond, and buttercrunch. These techniques can be used to add depth and definition to both classic and original desserts.
The book features 260 carefully selected recipes, which include many inspiring ideas for bringing new life to favorite recipes. See how a pound cake springs to life when sugar is scented with vanilla, butter is creamed with vanilla bean scrapings, and egg yolks are beaten with a double-strength vanilla extract. . . . Discover how dark chocolate brownies become richly sensuous when chopped nuts, lightly coated with cocoa powder and confectioners' sugar, are added to a creamy batter. From Cocoa-Chocolate Chip Pillows and Buttercrunch Melt-a-Ways to Apricot Oatmeal Breakfast Scones and Spice Ripple Keeping Cake, each delectable dessert sings with flavor.
Throughout, Yockelson's clearly written, easy-to-follow instructions make this book a joy to read and to use in the kitchen, while dozens of photographs beautifully illustrate select ingredients, equipment, and finished presentations.
With a host of exciting new ways to make flavor-rich cakes, cookies, muffins, tea breads, scones, sweet rolls, and more, Baking by Flavor will forever revolutionize every cook's approach to baking-with delicious results.
"About this title" may belong to another edition of this title.
Book Description Wiley. Hardcover. Condition: New. 0471361704 Ships promptly from Texas. Seller Inventory # Z0471361704ZN
Book Description Wiley, U.S.A., 2002. Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Seller Inventory # 90895191
Book Description Wiley, 2002. Hardcover. Condition: New. 1. Seller Inventory # DADAX0471361704
Book Description Wiley, 2002. Condition: New. book. Seller Inventory # M0471361704
Book Description Wiley. Hardcover. Condition: New. 0471361704 New Condition. Seller Inventory # NEW7.0184313