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


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Product Details

  • Hardcover: 528 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 20, 2011)
  • Language: English
  • ISBN-10: 0470437022
  • ISBN-13: 978-0470437025
  • Product Dimensions: 9.4 x 1.4 x 10.4 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #461,424 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

"As Mary Poppins once said: 'practically perfect in every way...an 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)


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

I am sure that there was a plan, it just failed in the execution.
Cookbook Gal
In addition to the delicious recipes, I like the embellished design of the book, hence the 'Baking Style'.
isodorajones
There is no rhyme or reason to how recipes are ordered and the chapter names just make no sense.
kozmix

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By ireadabookaday 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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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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7 of 8 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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4 of 4 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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19 of 26 people found the following review helpful By Eduardo Tenenbaum on October 27, 2011
Format: Hardcover Verified Purchase
Baking books may be roughly divided between those that stress the science of baking and those that stress the art. Baking Style definitely belongs to the second group--the book plays with you, it stirs your imagination, engages your senses and makes you get into the mood of whatever you are about to bake. To achieve this ambiance of playfulness and delight, the author divides her chapters not into conventional categories such as breakfast treats, cookies, cakes, pies, iced desserts, etc., but into flavors and moods: "past perfect," "very naughty," "dreamy regal," "texture exquisite," "comfy cozy" are examples. The book could be subtitled "Know your mood and pick your recipe." I'm not sure, however, that the mounds and mounds of pink type and pink paper were necessary to create this sought-after ambiance, at least not for those of us who don't think baking is all about pink. Yet the wealth of original recipes and much other information more than compensate for this visual shortcoming.

A shortcoming that cannot be overcome, however, is the lack of weight measures. As a home baker, I have found that ever since I started weighing ingredients, the results have been much more successful and consistent. So I was very disappointed when, on browsing this interesting and creative book, I noted that none of the recipes included weights. This explains my rating of three stars, though it otherwise would deserve five. Is it really so difficult to write "1 cup (200g) sugar"? This lack of weight measures is compounded by the fact that the instructions on measuring are somewhat contradictory. On p. 14 we are instructed to use a dip and sweep method, but on p. 20 we are instructed to use a lightly spooned method, and on that very page the author herself talks up the convenience of using a scale.
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