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Books : Baking by Flavor |
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Books : Baking by Flavor |
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by: Lisa Yockelson
Dewey Decimal Number: 641.815 EAN: 9780471361701 ISBN: 0471361704 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 656 Publication Date: February 20, 2002 Publisher: Wiley Sales Rank: 318428 Studio: Wiley Editorial Review: Related Items:
Average Rating:
 Rating:  - no weights givenNo 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. Rating:  - Incredible!!!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!!! Rating: - yum, yum!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! Rating:  - Layers of Delicious FlavorThis 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.
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