Baking Style: Art Craft Recipes
Format: PDF / Kindle (mobi) / ePub
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.
spray or softened unsalted butter. To form the rolls, roll out the dough into a sheet measuring 14 by 16 inches. Spread the filling on the surface of the dough. Fold in the sides, press them down firmly, and roll the dough tightly into a log. Pinch the long edge to seal. Twist the dough several turns and elongate the roll to measure about 21 inches. Cut the dough into 15 even- 60 Baking Style size slices. Place the spirals of dough in the prepared baking pan, assembling them in three rows of 5
new incarnation will give you every reason to add lemons to your weekly shopping list. pureflavor 65 66 Baking Style lemon cake, sublime and divine, lemony sugar wash with glazed lemon threads Preheat the oven to 325 degrees F. lemon butter batter Combine the lemon peel, lemon extract, and lemon juice in a small nonreactive mixing bowl. Set aside to blossom. Film the inside of a 10-inch Bundt pan (generous 3¾ inches deep, with a capacity of 14 cups) or a 10-inch Bundt pan (4½ inches deep,
smooth. Blend in the vanilla extract. Pour the chocolate mixture over the confectioners’ sugar, add the milk, and beat on low speed for 1 to 2 minutes, or until just combined and smooth, using a hand-held electric mixer. Blend in the pecans by hand, stirring them in with a rubber spatula. Press a sheet of food-safe plastic wrap directly onto the surface. The prepared frosting can be made up to 20 minutes in advance. Place the baking pan holding the cake on a cooling rack. Cool for 2 minutes.
it comes to the flavor and ingredient called chocolate, there are a lot of options (read: batters and doughs) for putting this flavor in “the right place.” In no particular order, it can go: 1. into a brownie 2. into a layer cake 3. into a sheet cake 4. into a muffin 5. into a scone 6. into a coffee cake 7. into a drop cookie 8. into a waffle 9. into a pancake 10. and on . . . and on . . . and on Clearly, by reviewing this list, you have figured out that chocolate is in “the right
preheated 300 degrees F oven for 10 to 12 minutes Transfer the compressed dough to a very lightly oiled double sheet of food-safe plastic wrap, enclose to wrap securely, and refrigerate the dough overnight, or for at least 12 hours. As the dough rises in the refrigerator, it will look like a fat, inflated pillow. After 4 hours of refrigeration, compress the dough lightly, rewrap it in lightly oiled plastic wrap, and return it to the refrigerator. Film the inside of two 8 by 8 by 2-inch baking