Lisa Yockelson Baking by Flavor

ISBN 13: 9781118169674

Baking by Flavor

4.05 avg rating
( 41 ratings by Goodreads )
 
9781118169674: Baking by Flavor

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.

  • Includes 260 recipes that will inspire home bakers to bring old favorites into new delights
  • Beautifully illustrated with 118 color photographs
  • Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every level

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.

Review:

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 Boehm

From 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, textures, and aromas that delight the senses. In the award-winning 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 all desserts, both classic and contemporary.

The book features 260 carefully created 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 impressive results.

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 24.99
US$ 12.66

Convert Currency

Shipping: US$ 6.00
From Canada to U.S.A.

Destination, Rates & Speeds

Add to Basket

Top Search Results from the AbeBooks Marketplace

1.

Yockelson, Lisa
Published by Wiley 2002-12-29 (2002)
ISBN 10: 1118169670 ISBN 13: 9781118169674
New Softcover Quantity Available: 4
Seller:
BookOutlet
(Thorold, ON, Canada)
Rating
[?]

Book Description Wiley 2002-12-29, 2002. Softcover. Book Condition: New. Softcover. Publisher overstock, may contain remainder mark on edge. Bookseller Inventory # 9781118169674B

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 12.66
Convert Currency

Add to Basket

Shipping: US$ 6.00
From Canada to U.S.A.
Destination, Rates & Speeds

2.

Lisa Yockelson
Published by Houghton Mifflin Harcourt (2011)
ISBN 10: 1118169670 ISBN 13: 9781118169674
New Paperback Quantity Available: 1
Seller:
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Houghton Mifflin Harcourt, 2011. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX1118169670

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 27.29
Convert Currency

Add to Basket

Shipping: US$ 4.99
Within U.S.A.
Destination, Rates & Speeds

3.

Lisa Yockelson
Published by Houghton Mifflin Harcourt (2011)
ISBN 10: 1118169670 ISBN 13: 9781118169674
New Paperback First Edition Quantity Available: 1
Seller:
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Houghton Mifflin Harcourt, 2011. Paperback. Book Condition: New. book. Bookseller Inventory # M1118169670

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 35.44
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

4.

Yockelson, Lisa
Published by Houghton Mifflin Harcourt (2011)
ISBN 10: 1118169670 ISBN 13: 9781118169674
New Paperback Quantity Available: 2
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Houghton Mifflin Harcourt, 2011. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P111118169670

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 39.57
Convert Currency

Add to Basket

Shipping: US$ 1.99
Within U.S.A.
Destination, Rates & Speeds

5.

Yockelson, Lisa
Published by John Wiley & Sons Inc (2011)
ISBN 10: 1118169670 ISBN 13: 9781118169674
New Paperback Quantity Available: 1
Seller:
Revaluation Books
(Exeter, United Kingdom)
Rating
[?]

Book Description John Wiley & Sons Inc, 2011. Paperback. Book Condition: Brand New. 1st edition. 592 pages. 9.15x7.50x1.15 inches. In Stock. Bookseller Inventory # 1118169670

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 55.36
Convert Currency

Add to Basket

Shipping: US$ 8.01
From United Kingdom to U.S.A.
Destination, Rates & Speeds