Baking by Flavor

Fabulous recipes, maybe a little too delicious ...

I've owned a copy of this book for several years, and it's consistently reliable. A few years ago I made the Ultra-Lemon Cake on page 402, with the lemon soaking glaze and the lemon pouring topping, recipes directly following the cake recipe. My dad and I ate it so fast we embarrassed ourselves. Three days after baking, it was GONE, with just the two of us having snacked on it. I don't think I made another cake for weeks after that. Truly irresistible. I've made several of the Ultra Lemon Cakes since then, but tend to plan them so we can share the extra calories, instead of eating them all ourselves. The book's first section talks about various ways to give any recipe a flavor boost how to layer a flavor throughout to intensify the result. I've loved learning from this section, since it helps me figure out how to give recipes I already use a bit of a flavor boost without much hassle, and the techniques work in general cookery, not just in baking. After that, Part II, the recipes, divided by flavors. Here are the categories: Almond, apricot, banana, blueberry, butter, buttercrunch, caramel and butterscotch, chocolate, cinnamon, coconut, coffee and mocha, ginger, lemon, peanut and peanut butter, rum, spice, sweet cheese, vanilla. Lots of good flavors, lots of great recipes. I've literally never made a dud from this cookbook, even though I've adapted them, for example, to make use of the baking pans I already have, instead of the sizes mentioned in the book.

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