Baking Style: Art / Craft / Recipes by Lisa Yockelson
A dazzling celebration of the art and craft of bakingIn 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)
LISA YOCKELSON is a baking journalist who concentrates on both classic and contemporary American and European regional baking specialties. Her extensive research in flavor-accenting baked goods, on which this book is based, has continued for more than a decade. Over the years, her recipes and articles have appeared in numerous national food and home-related magazines, including Cook's Illustrated, Chocolatier, and Pastry Art & Design, and she continues to contribute to the food pages of The Washington Post, where her work has appeared since 1984.
BEN FINK, a New York City-based photographer, studied painting and graphic design at Memphis College of Art, and then translated those disciplines into capturing images on film. His work in food photography unites elements of classic design, light, and texture by creating pictures of food that are at once reflective and poetic.
BEN FINK, a New York City-based photographer, studied painting and graphic design at Memphis College of Art, and then translated those disciplines into capturing images on film. His work in food photography unites elements of classic design, light, and texture by creating pictures of food that are at once reflective and poetic.
| SKU | Unavailable |
| ISBN 13 | 9780470437025 |
| ISBN 10 | 0470437022 |
| Title | Baking Style: Art / Craft / Recipes |
| Author | Lisa Yockelson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Houghton Mifflin Harcourt Publishing Company |
| Year published | 2011-09-20 |
| Number of pages | 528 |
| Prizes | Winner of IACP Crystal Whisk Award (Baking) 2012 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |