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 --This text refers to an out of print or unavailable edition of this title.
This excellent roundup of all kinds of delicious deserts is organized by flavor (chocolate, banana, cinnamon, rum, etc.) rather than type of baked good. Yockelson lays out her flavor theory: "Flavor-layering is accomplished by using a combination of compatible ingredients in one recipe." She also talks specifically about methods for enhancing the flavors of various batters and doughs, and provides several charts illustrating flavor compatibility and flavoring agents. Additional chapters on equipment, key ingredients (with instructions for making Clarified Butter, Coconut Streusel and other components) and techniques are invaluable to the serious baker. After all that preparation, Yockelson thankfully writes solid, inventive recipes that clearly illustrate her theory. In the almond chapter, Fallen Chocolate Almond Cake contains almond liqueur, almond extract and almond flour; the lemon chapter offers Lemon-Lime Cake with Glazed Citrus Threads pumped up with juice and zest, and in the chapter on coffee and mocha, Espresso and Bittersweet Chocolate Chunk Torte has espresso powder, bittersweet chocolate and unsweetened chocolate. Even chapters on butter and vanilla, two flavors that are rarely considered as such, boast such strong selections as Grandma Lilly's Butter Pound Cake, Buttercrunch Flats with toffee, Vanilla Crumb Buns and Vanilla Cream Waffles. Many of the 260 recipes offer variations, which means one could spend many happy days testing Yockelson's theory. (Mar.) Forecast: Joining the recent spate of "big" baking and desert books, this certainly deserves a spot on the dedicated baker's shelf. Yockelson, author of 10 books and frequent contributor to many cooking magazines, has a gimmick, but it's one with substance that should work to push sales.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
This book offered many good recipes for baking. I baked several cakes and cookies so far and everything tasted so yummy. Read morePublished on January 16, 2012 by Suzanne Tran
What I absolutely love about this book is not only does it provide you with full proof recipes, but you can also use her flavor concepts and apply them to any of your preexisting... Read morePublished on November 15, 2011 by Jeannine Massie
Whenever I get in the mood to do some serious baking, I pull out this gorgeous, well-written book. Just last week, I had a group over for breakfast and the Blueberry Biscuits (more... Read morePublished on March 27, 2011 by J. A. Cason
No weights are given in the recipes, just volume measure. (I'm quiet horrified that they gave her an award for this book just based on that). Read morePublished on June 17, 2009 by Lil' Fresser
The cookbook I keep going back to whenever I am at a loss as to what to bake.
Keep this one on the kitchen counter and not in the pantry with all the other cookbooks!!!
I have tried many recipes in this book, and every single one of them has been sensational! And when I say sensational, I mean you can't even begin to explain how mouthwateringly... Read morePublished on April 21, 2008 by The Sugary
This is a comprehensive baking book. There are about 260 recipes for cakes, cookies, tarts, scones, muffins, bars, yeast doughs, waffles and pancakes as well as some baked goods... Read morePublished on April 2, 2007 by JW
I am so in love with this book that it falls into the category "I would run into a burning house to save it." L. Yockelson is one of the few chefs that still cares about flavor. Read morePublished on April 1, 2007 by Carolina Magnolia
The recipes for flavor infusion are exactly what I was looking for, but I was disappointed there were so few photos of the actual recipes. Read morePublished on August 11, 2006 by Elisabeth