Baking Style: Art Craft Recipes


A dazzling celebration of the art and craft of baking

In Baking Style, the award-winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 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.

  • Lisa Yockelson is the ...
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A dazzling celebration of the art and craft of baking

In Baking Style, the award-winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 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.

  • Lisa Yockelson is the award-winning author of Baking by Flavor and ChocolateChocolate. Her 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. At her interactive website and blog,, she continues her art of essay-writing and recipe development for a welcoming community of bakers.
  • Features 100 essays, more than 200 recipes, and 166 full-color images that invite discovery and inspire the home baker
  • Explores bar, 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

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.

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Editorial Reviews

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. (Sept.)
From the Publisher
"As Mary Poppins once said: 'practically perfect in every absolutely beautiful book, both inside and out.'" (Dollybakes, March 2012)

"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!" (New York Times Book Review, December 2011)

From the Publisher

"As Mary Poppins once said: 'practically perfect in every absolutely beautiful book, both inside and out.'" (Dollybakes, March 2012)

"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!" (New York Times Book Review, December 2011)

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Product Details

  • ISBN-13: 9780470437025
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/20/2011
  • Edition number: 1
  • Pages: 528
  • Product dimensions: 9.30 (w) x 10.10 (h) x 1.40 (d)

Meet the Author

LISA YOCKELSON is a food writer for both the Washington Post, the Boston Globe, and the New York Times and has contributed recipes and essays to publications including Gastronomica: The Journal of Food and Culture, Chocolatier, Pastry Art & Design, and Cook's Illustrated. Her Gastronomica article "Brownies: A Memoir" was included in Best Food Writing 2002. Yockelson is the author of ten cookbooks, including ChocolateChocolate (2005), which won The International Association of Culinary Professionals' (IACP) Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Award in 2006, and Baking by Flavor (2002), which won the IACP Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Foundation prestigious award in 2003. She is a graduate of the London Cordon Bleu.

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Table of Contents

bakingStorybook 33

pureflavor 38

pastperfect 78

plainold-fashioned 112

verynaughty 148

dreamyregal 186

textureexquisite 228

contourfanciful 266

intensebold 300

polishedsophisticated 344

comfycozy 378

lushexuberant 414

downhome 442

bakingStorybookEpilogue 493

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Bundles Of Joy
On my memory board of fragrances, deep within my baking consciousness, nothing is more firmly embedded than the scent of chocolate chip (or chunk) cookies while they are baking.

Biting into a warm cookie that highlights the demure seepage of chocolate, the light taste of caramel, and the echoing flavor of butter returns me to my childhood, when I presided over a baking sheet filled with chunks of dough. (Is anything new? I still hover over baking sheets of chocolate chip cookie dough.)
The triumph of the ingredients, melding as they do into one parcel of dough, is what good baking is all about. When life hands me the inevitable dilemma, I head into the kitchen and mix up a few dozen of any one of these charmers—their presence does not change the course of an event (would that a cookie had such power), but it does lighten the way.
The potency of a chocolate chip cookie is all encompassing. Hand over a cookie to a cranky person and it weakens his or her ornery resolve. Scent your kitchen with the alluring aroma of dough baking into golden, crisp-and-chewy rounds, and anyone nearby will become an instant friend.
I am terribly particular about chocolate chip cookie dough. Emotional even. The constant tweaking of the melting for chocolate chip cookies recipe has made it dearer to me, more sensory-involving, more of an intellectual tangle to be reckoned with. The current recipe for CCC (as it is known in my private shorthand) has a different complexion from other cookies in my life, unveiling a slightly altered ratio of flours and sugars and a little more salt. Chocolate chips dominate. The aroma is pure. And the baking? Both simple and sublime.
When you are a dogged baker, there is always a "but." Just when a nipped-and-tucked recipe for CCC is put together and baked, another concept comes to mind—a little more caramel-y, a little more butterscotch-y—and the fiddle results in this spin: when chocolate chip cookies go butterscotch.
No sooner is the second play-on-the-traditional over than along comes melty, lush: empowered-with bittersweet-chocolate, a third incarnation of the CCC. As these cookies bake, they puddle into relaxed saucers. With globs of bittersweet chocolate poking through, and crisply tender edges. Loosely based on the preceding two recipes, this cookie dough contains a little more butter and sugar for the amount of flour used and places bittersweet chocolate at the forefront. When baked at a higher temperature, the less-structured dough mounds collapse gently, giving the baked cookies a tenderly snappy edge and chewy middle. As the dough pools around the irregular pieces of chocolate while baking, the butter and sugar caramelize—not in a brilliantly dark way, but in a dusky and shadowy fashion. A batch is of-the-moment, to be eaten—preferably depleted—within hours of baking, though the dough does hold up well in the refrigerator for two days. In a butter frenzy, the CCC odyssey finishes with wild ones, a fairly profound version of a chocolate chip cookie dough.
So much for all the talk-y descriptions. The pleasure is in the baking (and in the eating). And, well, one day a batch of cookies might, in fact, change the course of events.

a snazzy bittersweet chocolate tea bread

Vanilla and Chocolate Chunk Dough
2 cups unsifted all-purpose flour
2 3/4 teaspoons baking powder
¼ teaspoon salt
3 tablespoons granulated sugar
6 tablespoons (D/e stick) cold unsalted butter, cut into tablespoon-size chunks
2/3 cup heavy cream
1 large egg
2 teaspoons vanilla extract
7 ounces bittersweet chocolate (in the cacao range of 60% to 70%), chopped into small nuggets
about 2 tablespoons sparkling sugar, for sprinkling on the unbaked round of dough

serving: one tea bread, creating about 10 slices ahead: best on baking day

Preheat the oven to 375 degrees F.
Line a heavy rimmed sheet pan or cookie sheet with a length of ovenproof parchment paper. (The baking pan must be heavy or the bottom of the bread will darken considerably before the interior is entirely baked.)
For the dough, sift the flour, baking powder, salt, and granulated sugar into a medium-size mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into the flour mixture until reduced to small bits.
In a small mixing bowl, whisk the heavy cream, egg, and vanilla extract.
Pour the heavy cream-egg-vanilla extract mixture over the flour mixture, sprinkle over the chopped chocolate, and stir to form a crumbly dough, using a wooden spoon or flat wooden paddle. With your fingertips, bring the mixture together until a cohesive dough is formed. The mixing and forming of the dough should not take longer than about 1 minute. Note that the dough is mixed only to shape and form, as light kneading frequently results in a dense-textured crumb.
Transfer the dough to a lightly floured work surface and form into a well-domed ball measuring about 5 inches in diameter, keeping the dough ball as plump as possible. Place the dough ball in the center of the baking pan. With a small sharp knife, cut a cross on the surface of the bread (about ¼ inch deep). Sprinkle the sparkling sugar over the surface of the bread.
Bake the bread in the preheated oven for 40 minutes, or until set and golden. Let the bread stand on the baking pan for 2 minutes, then remove to a cooling rack, using two wide offset metal spatulas. Serve at room temperature.

• the amount of heavy cream needed to bring the dough together depends on the density of the cream (thicker is better), the absorption quality of the flour, and the atmospheric conditions of the day; you can safely add 1 to 2 tablespoons heavy cream in order to create a cohesive dough, but realize that a too-slack dough may bake out of shape—in other words, aim for a dough ball that holds its shape, but is not too moist (if you are unsure, begin with ½ cup and go from there), keeping in mind, however, that the overall moistness of the dough contributes to the bread's rich, silky quality and enticing crumb.
• use a finely serrated knife to cut the bread

brown sugar toffee cake

Toffee Butter Batter
3 cups unsifted bleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups chopped toffee (such as Heath bars)
½ pound (16 tablespoons or 2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup firmly packed dark brown sugar
4 large eggs
2 ¾ teaspoons vanilla extract
1 cup buttermilk
confectioners' sugar, for sifting over the baked cake (optional)

serving: one 10-inch cake, creating about 16 slices
ahead: 2 day

Preheat the oven to 350 degrees F.
Film the inside of a 10-inch Bundt pan (4½ inches deep, with a capacity of 15 cups) with nonstick flour-and-oil spray. The preparation of the pan must be thorough or the pieces of chopped toffee that land against the sides and central rise of the pan will stick, making unmolding tricky.
Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
Toss the toffee with 2 tablespoons of the sifted mixture in a medium-size mixing bowl.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 4 minutes. Add the granulated sugar in 2 additions, beating for 1 minute after each portion is added. Add the dark brown sugar and beat for 1 minute longer. Beat in the eggs, one at a time, mixing for about 20 seconds after each addition to combine. Blend in the vanilla extract. On low speed, alternately add the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl thoroughly with a rubber spatula after each addition. Stir in the toffee, making sure to fully incorporate the candy.
Spoon the batter into the prepared baking pan. Smooth the top with a rubber spatula.
Bake the cake in the preheated oven for 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean or with a few moist crumbs attached. The baked cake will begin to pull away from the sides of the baking pan.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto another cooling rack. Lift off the pan. Cool completely. Store in an airtight cake keeper. Just before slicing and serving, sift confectioners' sugar over the top of the cake, if you wish.

• Heath bars (Heath Milk Chocolate English Toffee Bar) make the best-tasting candy addition to the cake batter; hand-chop the bars into rough-cut ¼-inch pieces
• Use a finely serrated knife to cut the cake, doing so in a slightly exaggerated sawing motion

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Sort by: Showing all of 2 Customer Reviews
  • Posted January 25, 2012

    Marzipan Scones - yyuummmm!

    Baking Style is Lisa Yockelson's newest book on all things baking. The extra large format and bright pink cover are eye-catching so it won't get lost and forgotten on your shelves. She starts with a detailed explanation on various techniques, equipment, and ingredients. Then she moves on to the recipes. The organization is hard to follow, it seems more whimsy than anything else, but the photographs are plentiful and gorgeous and the large format means the recipes are easy to read.

    Marzipan Scones -
    These were the lightest, fluffiest, tastiest scones I've ever made! The base is not too sweet and it really highlights the little chunks of marzipan that are scattered throughout. I will definitely be making these again.

    Dirty Cake -

    More like a coffee cake than say a birthday cake, this had loads of cinnamon flavor. It was a little hard to get the second layer to cover the cinnamon brown sugar topping, but I persisted and won out in the end. This cake tasted even better the next day.

    Parmesan and Gruyere Popovers -

    My one disappointment in this book. I was surprised that the recipe called for refrigerating the dough. Every popover recipe I've ever made calls for all the ingredients to be at room temperature to help the popovers "pop". I followed the recipe and, indeed, these popovers didn't "pop". The flavor was nice, but I missed the light, airy texture.

    There are so many more recipes I will make from this book - Saturated Orange and Bourbon Cake, Big and Crazy Chewy Date Bars, and Cardamom Buns that (Almost) Levitate, just to name a few!

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  • Posted October 11, 2011

    No ordinary cookbook!

    After having been a baker for 40 years (I started at 12), it's rare that I choose to add a cookbook to my collection (in fact I tend to cull more than add, these days). But new cookbooks can be inspiring and bakers know what I mean when I say it's exciting to find a new recipe one loves enough to add to the standard repertoire. The challenge for an experienced baker looking for a new book, is that most books are either too basic (nothing wrong with "basic" but after years of experience, why spend the money on them?) or too specialized (I don't really need to make my own puff pastry). So after browsing the B&N cookbook aisles yesterday for nearly an hour and thinking I would get out of the store without spending any money (but alas, sad, for lack of baking inspiration), I saw Baking Style on a table. I picked it up, leafed through it, saw some interesting recipes, looked at the price, and figured I'd have to find alot more recipes to justify taking out my checkbook. So I found a corner of the store, and leafed through every single page and recipe. Conclusion: This was the perfect inspiration book for me. It isn't your typical table of contents, it contains mega recipes that will challenge and expand my repertoire, and I was inspired. Cooking and baking are creating, so one must be inspired in order to enjoy the experience. This is a lovely book that any baker would appreciate; one that will lend itself to longevity on any baker's shelf, from beginning to experienced. The photography is gorgeous. The sharing of essays is so appreciated because after all, baking is sharing.

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