[.ca] Baking by Flavor (ISBN 0471361704)

From Amazon.com:
Chocolate, caramel, vanilla, and lemon--ingredients like these define baking flavor. Placing such flavor-makers at the forefront of her approach, Lisa Yockelson's Baking by Flavor presents a luscious array of desserts while revealing techniques for highlighting and intensifying their taste. How does it work? Double Chocolate Madeleines, for example, get their punch not only from cocoa, melted chocolate, and chocolate chips but from a final cocoa-sugar dusting. Yockelson's flavor-centric approach also leads her to discoveries that can liberate recipe-bound bakers. Add ground spices to the dry ingredients when preparing a sweet yeast dough, for example, and you get a subtly delicious flavor boost. Bakers at all levels of proficiency should enjoy Yockelson's insights and put them to good use. Beginning with a section on flavor-baking strategies--a chart shows readers that cinnamon's flavor is, for example, intensified when combined with butter, rum, or caramel--the book then provides useful "component" recipes for the likes of lemon-scented granulated sugar. The 250 recipes, arranged by flavor, offer a wide range of sweets, from Cinnamon Apple Rolls and Butter Spritz Cookies to Spiced Banana Breakfast Loaf and Sour Cream Ginger Keeping Cake. The recipes also include useful sidebars (lightly press rather than compress the dough for some cookies, is one), plus tips, variations and still more flavor-intensifying suggestions. Illustrated with photos, and containing detailed storage information, the book should become a true, better-baking resource. --Arthur Boehm

Best Baking Book Ever!:
I have been baking and cooking since I could reach the stove and have always enjoyed especially now that I am older. This is the only book you will need to bake whatever your heart desires since the recipes are easy to follow and you can successfully interchange some ingredients and still get the best results! I love the fact that this book has the recipes in sections according to their flavors and also has a very helpful bakeware, storing and freezing info for all the items. I am espscially pleased about the info on the different flavoring ingredients as to what they are and how they are best used.Everything I have baked from this book has gotten rave reviews from all who have tasted them. I have even gotten orders from people to bake some cakes- they think it's my own recipe!!!! It's the only baking book you'll need!

Not convinced...:
that the recipes are the best. I have only made 1 recipe so far, the Cream Cheese Pound Cake, and that did not turn out well at all. I am not convinced that mixing two different kinds of flour will produce the best texture in a cake. I have at least five other pound cake recipes that I created that would beat this one hands down. I must say, though, that the information on baking in general is very good. As one who is a self-taught baker, I am always open to learning from others who have been formally instructed.

Innovative Style:
A wonderfully organized collection of great recipes. The instructions are clear and effective to achieve the perfect dessert.

Baking by Flavor:
Fantastic, fabulous, long-awaited book. Can't wait for the next one. I really love the recipes. Joan B.

Baking By Flavor:
I found this book in my local library and after borrowing it 5 times I finally bought it. This book is great for anyone who likes to experiement with standard recipies by changing some ingredients. In addition, the recipies are anything but the standard that you find in most baking books. After making one of the incredible brownie recipies my husband declared that these are the only kind of brownies he wants, and he will never eat brownies from a box again.