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Baking Style: Art Craft Recipes Hardcover – September 20, 2011

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Editorial Reviews Review


"As Mary Poppins once said: 'practically perfect in every absolutely beautiful book, both inside and out.'" (Dollybakes, March 2012)

"A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!" (New York Times Book Review, December 2011)


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Product Details

  • Hardcover: 528 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 2, 2011)
  • Language: English
  • ISBN-10: 0470437022
  • ISBN-13: 978-0470437025
  • Product Dimensions: 9 x 1.4 x 10 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #904,608 in Books (See Top 100 in Books)

More About the Author

A graduate of the London Cordon Bleu, Lisa Yockelson is an award-winning cookbook author whose articles, essays, and recipes have appeared in national publications, such as the Washington Post, Boston Globe, and Gastronomica: The Journal of Food and Culture. As a baking journalist and recipe developer who concentrates on classic and contemporary American as well as European regional baking specialties, Lisa has spent many professional years establishing methods and techniques for flavor-building and texture-polishing baked goods-two compelling areas that have become a hallmark of her research and form the groundwork for two of her last award-winning works, Baking by Flavor and ChocolateChocolate. Baking Style, her latest and most personal baking cookbook, combines the genre of the culinary essay with recipes, their corresponding methods and illustrative images, revealing the author's uniquely intimate expression of the baking process.

Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Kindle Customer VINE VOICE on December 29, 2011
Format: Hardcover
I understand the the author is trying to do something new by melding essays with recipes, but the result is an overwrought, hard to use book.
I liked ( and use) Yockelson's earlier book, Baking by Flavor. That book was well organized and very easy to use, this new one, not so much.

Both the essays and recipe names/descriptions are presented in florid language that just tired me out before I even looked at the recipes
For me, the overwritten essays added nothing, and cute,over the top recipe names like " riot of ingredients break up " and " a 14 year old's rolls still tasty after all these years " told me very little about what I might be making.The book is divided into themes like "dreamyregal" and "contourfanciful" " lushexuberant" and those will not help me use this book. There is just too much cute fluff getting in the way of the recipes.

On the plus side, the book is beautifully designed and the numerous photos are very good, but the whole book is very aggressively PINK and girly.
This might make it even more appealing to some, but it seems to me this is a book destined to be looked at rather than taken into the kitchen and used.
For something more practical and easy to use, try Baking by Flavor.
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9 of 10 people found the following review helpful By "unknown" on January 8, 2012
Format: Hardcover
I was so excited to get this book for Christmas. After looking at it in the store I had to hold myself back from buying it. It is a beautiful book with many excellent pictures and a little something more in the "baking diary" entries. However, I have made several recipes from the book and not one has turned out. The worst was the brownies I made. The recipe had many steps and used expensive ingredients. I made them exactly as the recipe said (including four hours of refrigeration time) and they turned out as a giant chocolate mushball! I am now afraid to waste time, energy and money on another of these recipes. All style and no substance I guess.
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6 of 6 people found the following review helpful By kozmix on May 31, 2013
Format: Hardcover
I was given this book as a holiday gift and just tried to use it yesterday. The organization of this book is an absolute nightmare. There is no rhyme or reason to how recipes are ordered and the chapter names just make no sense. What does 'Lush Exuberant' or 'Contour Fanciful' even mean? What kind of things would I find in these chapters? It is confusing to navigate and there is way too much stories and other cutesy stuff which gets in the way of actual recipes. As someone who loves to bake, I just found this book to be a major pain in the ass. If you're looking for something for baking from, find a better book.
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11 of 13 people found the following review helpful By George Erdosh on November 25, 2011
Format: Hardcover
This book begs to be different. Though an excellent baking book, nothing follows the usual and accepted of a standard baking book. It is a beautiful, large-format book, perfectly suitable for the coffee table for guests to browse through its pages. The many full-page color photos are stunning with mouthwatering food examples. This book is not for the beginner though a novice will learn everything about baking in the first 32 pages: ingredients, their role in baking, techniques, the baking process, terminology and equipment. The recipes are a snap to follow but expect to spend some time on most. The author's language and writing is great, and she precedes many recipes with extensive essays. Yet her poetic language often interferes with clear understanding and some instructions are ambiguous even to me (a seasoned baker). The recipe titles are a further problem: many are so convoluted as to be unclear of what you'll try to accomplish. E.g. A Nice, Untidy Torte, #2; Lemon Cake, Sublime and Divine, Lemony Sugar Wash with Glazed Lemon Threads or The Don't-Dispute-Your-Mother Cake. Some ingredients are hard to find and you may also need to upgrade your baking equipment. The well cross-referenced index is excellent.
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3 of 3 people found the following review helpful By Toni VINE VOICE on August 26, 2012
Format: Hardcover Verified Purchase
In a world of needing to be "different" in order to be new and fresh, I think this particular idea did not work with this cookbook. It doesn't diminish the recipes but it definitely gave this an unusual feel that didn't work.

Seeing the book, you feel very pink, and I love that color, so I appreciated everything that was "pinked up" from the bright cover and the pale and medium pink-toned pages. The book itself is large, very heavy, clear, and well-photographed with the recipes written well in its listing of ingredients and in the steps to be followed. To note, not every recipe had, nor needed, an accompanying photograph.

The recipes themselves are very good, as always, from the hands of Lisa Yockelson. The flavors are different, but not too exotic nor odd, with many being updates on some of the standards.

But it is in the presentation style and manner in which it was written that I found confusing and somewhat disappointing. I didn't quite understand the way that the chapters were broken down, and why the unusual names given to the recipes themselves.

The groupings of the recipes was out of order, as opposed to placing all cookies in one section, then pastries in another, cakes in still another. Each section has an assortment of recipes that are mixed and matched. For someone who tends to, or prefers to, be organized, this was frustrating.

A sampling of her offerings:
Breakfast cakes, regular cakes, brownies, rolls (both sweet and savory), bars, popovers, tarts, and breads. Some had solid names to them like "sugar love knots", "gossomer potato rolls", "bubble bread", etc; these were easy to understand. But others were confusing, which I found I would have passed on, and which could have had real possibilities.
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