Baking Style
Art Craft Recipes
-
- $20.99
-
- $20.99
Publisher Description
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate.
Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 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.
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. In these pages, she explores bars, 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.
“A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
PUBLISHERS WEEKLY
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.
