- Hardcover: 528 pages
- Publisher: John Wiley & Sons (30 Sep 2011)
- Language English
- ISBN-10: 0470437022
- ISBN-13: 978-0470437025
- Product Dimensions: 25.9 x 23.6 x 3.6 cm
- Amazon Bestsellers Rank: 869,715 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
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)
Product Description
A dazzling celebration of the art and craft of baking
In Baking Style, the award–winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 100 essays and more than 200 recipes, along with 166 full–color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home.
- Lisa Yockelson is the award–winning author of Baking by Flavor and ChocolateChocolate. Her articles, essays, and recipes have appeared in national publications such as the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. At her interactive website and blog, bakingstylediary.com, she continues her art of essay–writing and recipe development for a welcoming community of bakers.
- Features 100 essays, more than 200 recipes, and 166 full–color images that invite discovery and inspire the home baker
- Explores bar, hand–formed, and drop cookies; casual tarts; yeast–raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes
Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson′s uniquely intimate expression of the baking process.
Inside This Book
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Most Helpful Customer Reviews on Amazon.com (beta)
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10 reviews
8 of 9 people found the following review helpful
TRYING TO DO SOMETHING NEW MAKES THE BOOK HARD TO USE
30 Dec 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.
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.
8 of 10 people found the following review helpful
Baking Book that Begs to Differ
26 Nov 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.
16 of 22 people found the following review helpful
Creative baking book, but lacks weight measures
27 Oct 2011
Format:Hardcover|Amazon 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. Go figure.
I almost returned this book because I didn't see myself making any of the recipes--I've proven to myself way too many times that I cannot measure by volume. What to do? I wrote the author for a table of equivalences and she graciously supplied me with the weight measures of some of the basic ingredients. While this helps, it will nonetheless be time consuming to convert the recipes, and then I still won't have the weights for many of the other ingredients. If ever a second edition of this book is published, please author, please publisher, turn this book into a five-star winner and give us weight measures. The art of baking depends on getting the science right.
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. Go figure.
I almost returned this book because I didn't see myself making any of the recipes--I've proven to myself way too many times that I cannot measure by volume. What to do? I wrote the author for a table of equivalences and she graciously supplied me with the weight measures of some of the basic ingredients. While this helps, it will nonetheless be time consuming to convert the recipes, and then I still won't have the weights for many of the other ingredients. If ever a second edition of this book is published, please author, please publisher, turn this book into a five-star winner and give us weight measures. The art of baking depends on getting the science right.
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