Baking by Flavor

By Lisa Yockelson

Book Overview

This book develops the art, method, and concept of cultivating flavours in baking through the use of 18 primary flavouring agents, including chocolate, vanilla, apricot, and lemon. It explores how to use baking condiments, same-flavour items, and similar-flavour combinations to intensify and enrich flavours, adding depth to recipes.

• Format: Hardcover
• Language: English
• ISBN: 0471361704
• ISBN13: 9780471361701
• Release Date: February 2002
• Publisher: John Wiley & Sons
• Length: 592 Pages
• Weight: 3.19 lbs.
• Dimensions: 1.3" x 8.0" x 9.1"

Customer Reviews

One of my all time favorites

I checked this book out from the library, I think about 10 years ago. I never forgot it, and checked it out frequently. I finally have my own copy now. Many of the recipes in here are ones that I keep categorized in my own book, as the best custard filling, the best chocolate frosting--and so on. Then when I do another recipe that calls for that mousse, custard, frosting, etc. I can whip this out and replace that section of another recipe with parts of the Flavor baking book. The only down side to this book is that there is not a picture of some of the baked goods. I think this is a great mistake on their part. Get it anyway.