Baking by Flavor
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Baking by Flavor

4.11 of 5 stars 4.11  ·  rating details  ·  28 ratings  ·  4 reviews
Lisa Yockelson's classic guide to baking—finally in paperbackFlavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 b...more
Hardcover, 592 pages
Published March 5th 2002 by John Wiley & Sons (first published February 20th 2002)
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I don't know if this really counts as "read" but I have perused it at length since receiving it on Monday as a birthday present and it is truly lovely. Unlike other cookbooks which are arranged by food type, this book is arranged by flavor - so yes, there are whole chapters on lemon, chocolate, ginger, coffee, and more. Who knew "buttercrunch" was a flavor in its own right? It is in this book!

If you like cookbooks and/or baking and/or luscious descriptions of sugary delights, you'll love this bo...more
Fabulous book with delicious recipes! I agree, some of her recipes are fussy--do you really need just two tablespoons of cream in a whole big pound cake? But you can omit little things like that without affecting the result. I love the organization of this book--each chapter is based on a flavor, and has many recipes featuring that flavor. So if you're in a cinnamon kind of mood, you can make cinnamon rolls or cinnamon coffee cake or cinnamon cookies, etc. Her instructions are thorough and I fin...more
I have to give it only 3 stars because I find her recipes very fussy. They taste great but do you need one cup plus one teaspoon of flour? I've actually changed some of her quantities and haven't seen a difference in taste.
My husband and I frequent this book! When we want to make something good, we turn to Yokelson. She is not for the faint of heart, everything is from scratch, but well worth the effort.
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