Baking by Flavor - 5 Angebote vergleichen
Bester Preis: € 3,56 (vom 10.02.2017)1
Baking by Flavor
EN USISBN: 0471361704 bzw. 9780471361701, in Englisch, Wiley, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
baking,cooking,pastry,holiday cooking, 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 detail.
baking,cooking,pastry,holiday cooking, 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 detail.
2
Baking by Flavor
EN USISBN: 9781118169674 bzw. 1118169670, in Englisch, Houghton Mifflin Harcourt, WILTR, WILTR, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Lisa Yockelson's classic guide to baking?finally in paperbackFlavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. InBaking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon?in order to stack flavors layer by delicious layer. Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar. Includes 260 recipes that will inspire home bakers to bring old favorites into new delightsBeautifully illustrated with 118 color photographs Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every levelFor home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
Lisa Yockelson's classic guide to baking?finally in paperbackFlavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. InBaking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon?in order to stack flavors layer by delicious layer. Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar. Includes 260 recipes that will inspire home bakers to bring old favorites into new delightsBeautifully illustrated with 118 color photographs Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every levelFor home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
3
Baking by Flavor
EN PB NWISBN: 9781118169674 bzw. 1118169670, in Englisch, Houghton Mifflin Harcourt, Taschenbuch, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Lisa Yockelson, Books, Food and Drink, Baking and Desserts, Baking by Flavor, Lisa Yockelson's classic guide to baking-finally in paperback Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon-in order to stack flavors layer by delicious layer.Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar. - Includes 260 recipes that will inspire home bakers to bring old favorites into new delights - Beautifully illustrated with 118 color photographs - Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every levelFor home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
Lisa Yockelson, Books, Food and Drink, Baking and Desserts, Baking by Flavor, Lisa Yockelson's classic guide to baking-finally in paperback Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon-in order to stack flavors layer by delicious layer.Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar. - Includes 260 recipes that will inspire home bakers to bring old favorites into new delights - Beautifully illustrated with 118 color photographs - Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every levelFor home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day.
Lade…