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Baking by Flavorby Lisa Yockelson
Synopses & Reviews
"Baking by Flavor begins with an extraordinary exhortation to maximize flavor and follows through with an extravagant collection of carefully crafted and precisely detailed recipes to remind us that what matters most is the architecture of taste."
—Bruce Healy, author, The French Cookie Book and The Art of the Cake
Flavor is the very essence of fine baking, the source of wonderful tastes, textures, and aromas that delight the senses. In the award-winning Baking by Flavor, Lisa Yockelson shares exciting new ideas for building flavor in baked goods that can make virtually any recipe burst with new vigor and freshness.
Chapter by chapter, Baking by Flavor reveals techniques for creating luscious sweets in eighteen flavors-including chocolate, vanilla, lemon, almond, and buttercrunch. These techniques can be used to add depth and definition to all desserts, both classic and contemporary.
The book features 260 carefully created recipes, which include many inspiring ideas for bringing new life to favorite recipes. See how a pound cake springs to life when sugar is scented with vanilla, butter is creamed with vanilla bean scrapings, and egg yolks are beaten with a double-strength vanilla extract. Discover how dark chocolate brownies become richly sensuous when chopped nuts, lightly coated with cocoa powder and confectioners' sugar, are added to a creamy batter. From Cocoa-Chocolate Chip Pillows and Buttercrunch Melt-a-Ways to Apricot Oatmeal Breakfast Scones and Spice Ripple Keeping Cake, each delectable dessert sings with flavor.
Throughout, Yockelson's clearly written, easy-to-follow instructions make this book a joy to read and to use in the kitchen, while dozens of photographs beautifully illustrate select ingredients, equipment, and finished presentations.
With a host of exciting new ways to make flavor-rich cakes, cookies, muffins, tea breads, scones, sweet rolls, and more, Baking by Flavor will forever revolutionize every cook's approach to baking-with impressive results.
"An astonishing compilation of confectionery information, inspiration, and delectation."
—Marcel Desaulniers, Chef and Owner of The Trellis, Williamsburg, Virginia, and author of Death by Chocolate
"A must have for anyone who loves to bake. Lisa Yockelson celebrates all of my favorite flavors ... I'm in baker's heaven!"
—David Lebovitz, author of Room for Dessert
"Lisa Yockelson is an artist, transforming old-fashioned favorites to reach new levels of taste intensity."
—Susan Purdy, author of Have Your Cake and Eat It, Too, The Perfect Cake, and The Perfect Pie
"Baking by Flavor takes us in a new direction by spotlighting not only the ingredient itself, but the essence of that ingredient. It is destined to be a classic."
—Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures
"A must for your culinary library. Lisa Yockelson's recipes hit just the right buttons–they are creative, appetizing, and approachable."
—Carole Walter, author of Great Cakes and Great Pies and Tarts
Lisa Yockelson's classic guide to baking—finally in paperback
Flavor 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 basic ingredients, including chocolate, vanilla, apricot, and lemon—in order to stack flavors layer by delicious layer.
Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar.
For home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
About the Author
LISA YOCKELSON is a baking journalist who concentrates on both classic and contemporary American and European regional baking specialties. Her extensive research in flavor-accenting baked goods, on which this book is based, has continued for more than a decade. Over the years, her recipes and articles have appeared in numerous national food and home-related magazines, including Cook's Illustrated, Chocolatier, and Pastry Art & Design, and she continues to contribute to the food pages of The Washington Post, where her work has appeared since 1984.
BEN FINK, a New York City-based photographer, studied painting and graphic design at Memphis College of Art, and then translated those disciplines into capturing images on film. His work in food photography unites elements of classic design, light, and texture by creating pictures of food that are at once reflective and poetic.
Table of Contents
PART I: THE ART OF BAKING BY FLAVOR.
1. The Way to Bake by Flavor.
2. An Inventory of Baking Equipment.
3. Creating a Baking Pantry.
4. Craft and Technique.
PART II: THE FLAVORS.
11. Caramel and Butterscotch.
15. Coffee and Mocha.
18. Peanut and Peanut Butter.
21. Sweet Cheese.
23. About Freezing Baked Goods.
Selected Sources for Equipment and Supplies.
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