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Baking by Flavor Paperback – October 18, 2011
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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.
From Publishers Weekly
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
She helps us create a whole new context for baking. We learn to think about each ingredient and how to build on its presence in a recipe. The author explores 18 flavors in all, from the traditional and simple flavors of butter, lemon, and vanilla to the contemporary and refined flavors of ginger, rum, and sweet cheese. She also has a lot of fun in between with the dynamic and intense flavors of peanut and peanut butter, chocolate, and buttercrunch.
Our favorites will likely be different, but there are nearly 260 recipes from which to choose, and each one that I have tried has been a true crowd pleaser. Nervous about baking for a group of critical taste testers, I made the Truffled Chocolate-Walnut Brownies -- without the walnuts for the children in the crowd. Not only did the author provide an alternative recipe for just such a scenario, but each step of the recipe was so clearly defined that I felt as though Lisa was in my kitchen, standing by my side! Happy about spending a Sunday afternoon with my children, I made the Butter Cookie Cut-Outs with the children. The cookies had the perfect balance of creamy and crunchy. And now I have to keep the dough in the freezer, as these are our cookies of choice.
With the author's help, I now have a fully stocked baking pantry. When I have the frequent urge to bake, I now turn to the only book I need: Baking by Flavor.
First few chapters make for interesting reading about the layers of flavors and how to achieve them. Like the side notes that Lisa Y. puts in the recipes about dough consistency, flavor additions, etc.
Most Recent Customer Reviews
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
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