- Paperback: 592 pages
- Publisher: John Wiley & Sons (28 Oct 2011)
- Language English
- ISBN-10: 1118169670
- ISBN-13: 978-1118169674
- Product Dimensions: 23 x 19 x 2.8 cm
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Amazon Bestsellers Rank:
206,469 in Books (See Top 100 in Books)
- #44 in Books > Food & Drink > Baking > Pastry & Pies
- See Complete Table of Contents
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Product Description
Review
′If you enjoy a little baking experimentation, this is the book for you…Another belter from Lisa Yockleson.’ (DollyBakes, April 2012)
David Lebovitz, Author, Room for Dessert
"A must have for anyone who loves to bake. Lisa Yockelson celebrates all of my favorite flavors ... I'm in baker's heaven!"
--This text refers to an out of print or unavailable edition of this title.
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First Sentence
the process of baking-part alchemy, part flavor-takes basic components such as butter, flour, sugar, eggs, and leavening and transforms them into doughs and batters by using particular methods and techniques. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
the process of baking-part alchemy, part flavor-takes basic components such as butter, flour, sugar, eggs, and leavening and transforms them into doughs and batters by using particular methods and techniques. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
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33 reviews
55 of 58 people found the following review helpful
Can be complicated - but it's different and worth it
10 April 2002
Format:Hardcover|Amazon Verified Purchase
I bought Baking by Flavor about three weeks ago and have tried 2 recipes from it. I did not exactly follow the directions though because upon reading it I realize that you have to prepare ingredients in advance. First of all, you find a flavor that you like (that is how the book's chapters are divided ie. lemon, carmel, almond, vanilla etc), then you find an item in the chosen chapter that you want to make (cakes, cookies, muffins, pies, tarts), then you must have concentrated flavored ingredients to put into that recipe. For instance, a lemon pound cake is made with "lemon enhanced sugar". The sugar is simple to make but takes days to make. (Drying lemon peels - then letting them sit in granulated sugar until the sugar is lemon flavored). That is just one example of an ingredient that needs to be prepared in advanced. I used plain white unflavored sugar and it turned out fine. The purpose of the book is to make that lemon flavored poundcake EXTRA lemony. All flavors are supposed to be very enhanced and concentrated. Sounds good but I need to find the time to prepare all of these ingredients so that I can prepare the recipe at a later date. Many people would not have the time or patience for this book but I love to bake so I'm willing to try it out. It is kind of a pricey cookbook but it offers many, many recipes and an opening section that offers alot of helpful hints. It's beautifully laid out and has easy to read directions. If you have extra time to bake and you plan in advance, then I recommend this cookbook.
31 of 31 people found the following review helpful
The only baking book you will ever need!
4 Mar 2002
Format:Hardcover
Baking by Flavor has replaced all of my most important baking reference and recipe books. The author begins with the very sound premise that we remember a batch of fudgy brownies because of the flavors that create it: the wonderful combination and flavor intensity of cocoa and bittersweet chocolate.
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.
17 of 17 people found the following review helpful
Best Baking Book EVER!
15 May 2002
Format:Hardcover
If you love baking, know someone who does, or just collect cookbooks, you MUST add Baking by Flavor to your collection! Lisa Yockelson has done a fabulous job of not only bringing you the most scrumptous recipes, but amazing tips and ideas throughout this BEAUTIFUL book. Each recipe is written with attention given to texture, dough consistancy, ingredient characteristics, aroma, and much more. You can almost taste the recipe simply by reading her detailed instructions. There is obviously a great deal of heart that went into each recipe in this book. This would make a wonderful gift for anyone!
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