| | |  | Berghoff knives | Home » » » Baking by Flavor | | | | | | | Description: | | A complete guide to flavor-building ideas that bring out the best in baking
Flavor is the very 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. This book reveals concepts and techniques for using eighteen basic ingredients-including chocolate, vanilla, apricot, and lemon-to "pyramid" flavor, layer by delicious layer. Two hundred and sixty carefully selected recipes inspire readers with ideas for animating many "old favorite" recipes that may have become more "old" than "favorite." For example, a dormant pound cake springs to life as the author scents sugar with vanilla, creams butter with vanilla bean scrapings, and beats egg yolks with a double-strength vanilla extract . . . dark chocolate brownies become richly sensuous as chopped nuts, lightly coated with cocoa powder and confectioner's sugar, are added to a creamy batter.
Clearly written, easy-to-follow instructions make the book a joy to read and use in the kitchen, while 118 photographs give visual expression to techniques and eighteen color-plated presentations. | | | Product Details: | | | Author:
| Lisa Yockelson | | Hardcover:
| 656 pages | | Publisher:
| Wiley | | Publication Date:
| February 20, 2002 | | Language:
| English | | ISBN:
| 0471361704 | | Package Length:
| 9.3 inches | | Package Width:
| 7.7 inches | | Package Height:
| 1.3 inches | | Package Weight:
| 3.1 pounds | | Average Customer Rating:
|  based on 30 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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0 of 4 found the following review helpful:
 no weights givenJun 17, 2009
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).Any serious baker knows what I'm saying.
Im really upset.. would never have bought the book.
 Incredible!!!Sep 23, 2008
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!!!
yum, yum!Apr 22, 2008
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 good these recipes are! This book will definately take your baking to the next level! Buy it, buy it, buy it!
4 of 5 found the following review helpful:
 Layers of Delicious FlavorApr 02, 2007
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 from Europe and even a few from the Middle East. There are also some very useful flavor charts.
Two things set it apart from the hundreds of other baking books on the market:
1. The author uses the layering technique, which I am a big fan of. For example, if you are making something ginger flavoured, you use fresh root ginger, ground ginger and crystallised ginger to intensify the flavor (eg Sour Cream Ginger Keeping Cake). As another example, in her Ultra Lemon Cake, she uses lemon sugar, lemon zest, lemon juice and a lemon glaze. That way you get not only a more complex flavor, but you also get added "length" to the tasting process, as each component kicks in.
2. The other unusual feature is that the chapters are organized by flavor rather than by item. There are 4 chapters on technique and one on freezing baked goods. The flavors in the book are:
Almond
Apricot
Banana
Blueberry
Butter
Buttercrunch
Caramel & Butterscotch
Chocolate
Cinnamon
Coconut
Coffee & Mocha
Ginger
Lemon
Peanut & Peanut Butter
Rum
Spice
Sweet Cheese
Vanilla
So far I've made quite a few recipes, eg the heirloom chocolate cake, double chocolate madeleines and Texas banana walnut muffins, all of which have been very good. The madeleines were incredibly rich and chocolatey.
Sadly, there are very few photos. Otherwise, it is a big, excellent baking book with good recipes, clear instructions and lots of useful information.
4 of 4 found the following review helpful:
So much flavor it should come with a disclaimer!Apr 01, 2007
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. Every item is chocked full of flavor! Each recipe has a ton of ingredients, as well. Therefore, it lends itself easily to the home cook. It takes a little effort to prep the recipes for a commercial kitchen.
With an imagination, one can take components from a recipe and create another creature. This book is as much inspiring as it is informative. Each recipe I've tried (over half) has taught me something or inspired me to create a "spin-off". Yockelson's recipes are so passionate that it oozes from the book. In fact, it should come with a disclaimer. Once you have made some of these receipes for people, you will NEVER hear the end of it. I can't tell you how many addicts I've created with Chocolate Coconut Cream Batter Pie and the Glazed Apricot, Almond, and Chocolate Torte.
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