Book description
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.
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.
