Baking by Flavor
John Wiley & Sons Inc (Verlag)
978-1-118-16967-4 (ISBN)
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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.
Includes 260 recipes that will inspire home bakers to bring old favorites into new delights Beautifully illustrated with 118 color photographs Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every level 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.
A graduate of the London Cordon Bleu, Lisa Yockelson is a cookbook author whose 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 . As a baking journalist and recipe developer who concentrates on classic and contemporary American as well as European regional baking specialties, Lisa has spent many professional years establishing methods and techniques for flavor-building and texture-polishing baked goods-two compelling areas that have become a hallmark of her research and form the groundwork for this book as well as for ChocolateChocolate, both IACP award-winners. Baking Style: Art, Craft, Recipes , her latest and most personal baking cookbook, combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing the author's uniquely intimate expression of the baking process. Join Lisa at her website and blog, www.bakingstylediary.com, where bakers of all stripes can read about new cookbooks, baking equipment and recipes, ask questions, and discover new recipes and essays.
Foreword. Acknowledgments. Introduction. 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. 5. Almond. 6. Apricot. 7. Banana. 8. Blueberry. 9. Butter. 10. Buttercrunch. 11. Caramel and Butterscotch. 12. Chocolate. 13. Cinnamon. 14. Coconut. 15. Coffee and Mocha. 16. Ginger. 17. Lemon. 18. Peanut and Peanut Butter. 19. Rum. 20. Spice. 21. Sweet Cheese. 22. Vanilla. 23. About Freezing Baked Goods. Selected Sources for Equipment and Supplies. Bibliography. Index.
| Sprache | englisch |
|---|---|
| Maße | 190 x 230 mm |
| Gewicht | 1180 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-118-16967-0 / 1118169670 |
| ISBN-13 | 978-1-118-16967-4 / 9781118169674 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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