Synopses & Reviews
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.
"Yockelson (Baking by Flavor) has built her collection of 200 recipes on 'essays that offer a magnifying-glass look at a particular baking recipe its design, reasons for interest, and composition.' Whimsically titled chapters including 'dreamyregal,' 'plainold-fashioned,' 'polishedsophisticated,' and 'lushexuberant' begin with well-penned anecdotes and personal recollections connected to recipes, and move on to detailed recipes, including extensive notes, that range from cakes and cookies to breads, muffins, and scones. The author's 'personal storybook' and 'how-to scrapbook' include an extensive primer on ingredients, process, and baking terminology, preparing new bakers for such enticing recipes as 'An Aristocratic Raisin Bread' and 'When Chocolate Chip Cookies Go Butterscotch.' Yockelson's experience and passion for baking is evident in her 100 essays, and her careful explanations and insights into the baking process prevents the title from feeling gimmicky. Her willingness to share her own baking disasters while leading others through carefully tested, tried-and-true recipes makes this the perfect tome for beginning and experienced bakers alike. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Baking is one of the most engaging and animated of all the kitchen arts. And the style of baking–the visual experience, the lure of the hands-on, the literary expression of it all–is as essential as what you actually stir, whip, or beat in a mixing bowl, compose on a baking sheet, and relay into the oven. In 100 essays and more than 200 recipes, along with 165 full-color images that display both creative expertise and technical knowledge, the two-time award-winning author of Baking by Flavor and ChocolateChocolate, Lisa Yockelson, presents what has fascinated her during a lifetime of baking. On every page of this beautiful and thoughtfully written volume, she brings her commitment to exacting but simple recipes for transforming your baking strategies into delicious art, making Baking Style a resource book infused with discoveries and inspirations.
Baking Style, a dazzling celebration of the art and craft of baking, is Lisa Yockelson's thoughtfully written love letter to home baking. Through 100 essays and more than 200 recipes, the award-winning author displays her creative expertise in a diary storybook infused with discoveries that reveal her intimate expression of the baking process.
About the Author
LISA YOCKELSON is a food writer for both the Washington Post, the Boston Globe, and the New York Times and has contributed recipes and essays to publications including Gastronomica: The Journal of Food and Culture, Chocolatier, Pastry Art & Design, and Cook's Illustrated. Her Gastronomica article "Brownies: A Memoir" was included in Best Food Writing 2002. Yockelson is the author of ten cookbooks, including ChocolateChocolate (2005), which won The International Association of Culinary Professionals' (IACP) Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Award in 2006, and Baking by Flavor (2002), which won the IACP Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Foundation prestigious award in 2003. She is a graduate of the London Cordon Bleu.
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