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.
baked in alternative pans, and suggestions for swapping sizes are reflected in individual recipes where the switch will not have a large impact on the end result (though baking times will be affected slightly and are accounted for). It is important to use the suggested bakeware for accuracy. Here is a general list of bakeware exchanges that work out within the context of the recipes in this book: For a round 9-inch cake pan (3 inches deep) or falsebottomed round 9-inch cake pan (3 inches deep),
Featherweight Decorating Bags, made of flexible polyester (8, 10, 12, 14, 16, and 18 inches in size). couplers A coupler is a two-piece accessory that allows you to exchange tips without emptying the bag of its contents, a small (but necessary) item, whether you change tips frequently or sporadically during the decorating process. The larger of the two couplers is vital to use in tandem with large tips and some of the larger specialty tips. Both sizes are available (at the Ultimate Baker Web
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orange peel 1 cup finely chopped skinless almonds Pour and scrape the batter into the prepared baking pans, dividing it evenly between them. Bake the loaves in the preheated oven for 30 minutes, or until risen, set, and a wooden pick withdraws clean from the center of each. Reduce the oven temperature to 275 degrees F. Cool the loaves in the pans on racks for 10 minutes, then carefully invert onto other cooling racks to stand right side up. Cool for 10 minutes. cinnamon-sugar topping C⁄d cup
method on page 163. Divide the mixture evenly among the pans. Smooth and spread the mixture evenly, using a flexible palette knife. Assemble the filled pans on a cookie sheet, spacing them at least 3 inches apart. D⁄e teaspoon freshly grated nutmeg 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted and cooled C⁄d cup firmly packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2B⁄e cups firmly packed pitted dates, coarsely chopped 1B⁄e cups firmly packed sweetened