Baking Style: Art Craft Recipesby Lisa Yockelson
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,/i>/i>/i>/i>/b>
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, bakingstylediary.com, 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.
"As Mary Poppins once said: 'practically perfect in every way...an 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)
- Houghton Mifflin Harcourt
- Publication date:
- 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.
Most Helpful Customer Reviews
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If you love baking this book has some really good recipes. It also has quite a few tips I hadn't thought of, I highly recommend it.
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!
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.