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Title: Baking by Flavor by Lisa Yockelson, Lisa Yockelson ISBN: 0-471-36170-4 Publisher: Wiley Pub. Date: 20 February, 2002 Format: Hardcover Volumes: 1 List Price(USD): $45.00 |
Average Customer Rating: 4.78 (23 reviews)
Rating: 5
Summary: What an amazing book!
Comment: I'm a pretty accomplished home chef, but terrified of baking. I picked up this book thinking the idea of it was pretty sound. Well, you would think I completed a 2 year internship in France to hear how my friends and family talk. Don't get me wrong - not all the recipes are the proverbial piece of cake. The author assigns a star system to each one, 1-3, with 3 being the most difficult, mostly yeast products and puff pastery concoctions. I do think I will try some of them soon, however, because she really walks you through everything and helps you complete your projects, successfully! I made a couple of recipes already, and have been astounded by how complex the flavors are in the finished product. In the carrot cake, you taste the pinapple, the coconut, the carrots, all as if they were in an intermingling mosaic. The recipes are pretty easy to follow and the results are well worth it. I highly recommend this cookbook!
Rating: 5
Summary: Best Baking Book EVER!
Comment: If you love baking, know someone who does, or just collect cookbooks, you MUST add Baking by Flavor to your collection! Lisa Yockelson has done a fabulous job of not only bringing you the most scrumptous recipes, but amazing tips and ideas throughout this BEAUTIFUL book. Each recipe is written with attention given to texture, dough consistancy, ingredient characteristics, aroma, and much more. You can almost taste the recipe simply by reading her detailed instructions. There is obviously a great deal of heart that went into each recipe in this book. This would make a wonderful gift for anyone!
Rating: 4
Summary: Not convinced...
Comment: that the recipes are the best. I have only made 1 recipe so far, the Cream Cheese Pound Cake, and that did not turn out well at all. I am not convinced that mixing two different kinds of flour will produce the best texture in a cake. I have at least five other pound cake recipes that I created that would beat this one hands down. I must say, though, that the information on baking in general is very good. As one who is a self-taught baker, I am always open to learning from others who have been formally instructed.
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Title: The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel, Allysa Torey ISBN: 0684859106 Publisher: Simon & Schuster Pub. Date: 01 November, 1999 List Price(USD): $25.00 |
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Title: The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard ISBN: 0618138927 Publisher: Houghton Mifflin Company Pub. Date: 01 November, 2003 List Price(USD): $35.95 |
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Title: The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques by Rick Rodgers, Flo Braker, Baker's Dozen ISBN: 0060186283 Publisher: Morrow Cookbooks Pub. Date: 06 November, 2001 List Price(USD): $40.00 |
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Title: Great Cookies: Secrets to Sensational Sweets by Carole Walter ISBN: 0609609696 Publisher: Clarkson N Potter Publishers Pub. Date: 04 November, 2003 List Price(USD): $35.00 |
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Title: The Buttercup Bake Shop Cookbook: More Than 80 Recipes for Irresistible, Old-Fashioned Treats by Jennifer Appel ISBN: 0743205790 Publisher: Simon & Schuster Pub. Date: 25 September, 2001 List Price(USD): $26.00 |
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