NOMINEE: James Beard KitchenAid Book Awards, Baking/Desserts - 2003
WINNER: IACP Crystal Whisk Award, Bread/Baking/Sweets - 2003
Annotations:
"An astonishing compilation of confectionery information, inspiration, and delectation."
-Marcel Desaulniers, Chef and Owner of The Trellis, Williamsburg, Virginia, and Author, Death by Chocolate
"A must have for anyone who loves to bake. Lisa Yockelson celebrates all of my favorite flavors ... I'm in baker's heaven!"
-David Lebovitz, Author, Room for Dessert
"Lisa Yockelson is an artist, transforming old-fashioned favorites to reach new levels of taste intensity."
-Susan Purdy, Author, Have Your Cake and Eat It, Too, The Perfect Cake, and The Perfect Pie
"Baking by Flavor takes us in a new direction by spotlighting not only the ingredient itself, but the essence of that ingredient. It is destined to be a classic."
-Flo Braker, Author, The Simple Art of Perfect Baking and Sweet Miniatures
"A must for your culinary library. Lisa Yockelson's recipes hit just the right buttons-they are creative, appetizing, and approachable."
-Carole Walter, Author, Great Cakes and Great Pies and Tarts
* almond
* apricot
* banana
* blueberry
* butter
* buttercrunch
* caramel and butterscotch
* chocolate
* cinnamon
* coconut
* coffee and mocha
* ginger
* lemon
* peanut and peanut butter
* rum
* spice
* sweet cheese
* vanilla
Publisher's Remarks:
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.
Product Detail:
Author: Yockelson, Lisa
Photographer: Fink, Ben
Foreword by: Braker, Flo
Publisher: John Wiley & Sons Inc, 2/1/2002
Content Language: English
Book,
Hardcover: 592 pages
Weight: 3.06 lbs.
Dimensions: L: 9.08 in. x W: 8 in. x H: 1.26 in.
Comes with Illustrations
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