 | | | | | | Baking by Flavor | | Item Specifics - Nonfiction Books | | | Author: | Lisa Yockelson | | Edition Description: | Illustrated | | | Publisher: | John Wiley & Sons Inc | | Category: | Cooking, Food & Wine | | | ISBN-10: | 0471361704 | | | Baking | | | ISBN-13: | 9780471361701 | | | | | | Format: | Hardcover | | Condition: | New | | | Publication Year: | 2002 | | | | | | Special Attributes: | 1st Edition | | | | | | |
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BAKING BY FLAVOR
Lisa Yorkelson
Over 250 luscious dessertd arranged by flavor
the book is new, clean and unread
We just purchased a large estate collection of cookbooks, I will be them in the next few days, check them out- we do combine shipping.
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| | | | Additional Information about Baking by Flavor
Portions of this page Copyright 1995 - 2008 Muze Inc. All rights reserved.
| Synopsis | Unusually arranged around a series of delicious flavors common in baking, this inventive cookbook categorizes desserts by almond, apricot, banana, chocolate, rum, coconut, and much more--with 260 recipes in all. Focusing on the flavor of a baked creation--be it a cookie, cake, pie, or bread--is the key to Lisa Yockelson's sumptuous goodies. Recipes include Sweet Milk Blueberry Pancakes, Kitchen Sink Buttercrunch Bars, and Sour Cream Ginger Keeping Cake. Interestingly, all of the baking equipment and decoration photographed in the book is the author's, who has also written CHOCOLATE CHOCOLATE. Accompanied by a section on freezing, as well as sources.
| | Size | | Length: | 567 pages | | Height: | 9.5 in. | | Width: | 7.8 in. | | Thickness: | 1.0 in. | | Weight: | 48.8 oz. |
| | Publisher's Note | A complete guide to flavor-building ideas that bring out the best in baking
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 flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. This book reveals concepts and techniques for using eighteen basic ingredients-including chocolate, vanilla, apricot, and lemon-to "pyramid" flavor, layer by delicious layer. Two hundred and sixty carefully selected recipes inspire readers with ideas for animating many "old favorite" recipes that may have become more "old" than "favorite." For example, a dormant pound cake springs to life as the author scents sugar with vanilla, creams butter with vanilla bean scrapings, and beats egg yolks with a double-strength vanilla extract . . . dark chocolate brownies become richly sensuous as chopped nuts, lightly coated with cocoa powder and confectioner's sugar, are added to a creamy batter.
Clearly written, easy-to-follow instructions make the book a joy to read and use in the kitchen, while 118 photographs give visual expression to techniques and eighteen color-plated presentations.
| | Industry reviews | “…an inspirational cook book full of written content Baking by Flavor will revolutionise every cooks approach to baking…”(Cake Craft & Decoration, July 2003)
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