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| Baking by Flavor | 
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| Author: Lisa Yockelson
Publisher: Wiley
Category: Book
List Price: $45.00
Buy New: $20.00
You Save: $25.00 (56%)
New (25) Used (23) from $8.00
Avg. Customer Rating:  29 reviews
Sales Rank: 210555
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 656
Shipping Weight (lbs): 3.1
Dimensions (in): 9.3 x 7.7 x 1.3
ISBN: 0471361704
Dewey Decimal Number: 641.815
EAN: 9780471361701
ASIN: 0471361704
Publication Date: February 20, 2002
Availability: Usually ships in 1-2 business days
Condition: New book; next day shipping
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| Customer Reviews:
| Showing reviews 1-5 of 29 | | NEXT » |
 Incredible!!! September 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! April 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!
 Layers of Delicious Flavor April 2, 2007
3 out of 3 found this review helpful
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.
So much flavor it should come with a disclaimer! April 1, 2007
4 out of 4 found this review helpful
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.
Great flavor ideas, but miss the photos August 11, 2006
6 out of 6 found this review helpful
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. There are lots of grayscale photos of baking utensils and such in the book that give it a very trendy look, but personally I like to be inspired to make a recipe by seeing a lucious photo showing the finished product.
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