Book Filled With Flavor

Baking by Flavor

by Lisa Yockelson, Photography by Ben Fink (John Wiley & Sons, Inc., hardcover)

In an age when protein diets shun carbohydrates and quick mix cakes taste like the cardboard boxes in which they're sold, Lisa Yockelson has a message. Dessert is not an afterthought, and baking is not a lighthearted subject matter. Her instructional tome, Baking by Flavor, is a serious piece of work for people who are serious about getting the deepest taste out of each sinful bite.

Arranged smartly by flavor categories such as ginger, cinnamon, chocolate, and lemon, recipes for 260 decadent desserts fill more than 550 pages. Yockelson, who is a widely published cooking journalist, delivers a thoughtful, instructional and ultimately readable text.

Her philosophies of flavor and techniques are skillfully laid out for beginners and more advanced cooks. This book has potential to become a kitchen classic. You'll never waste your precious carbohydrates again.

Resources
Baking by Flavor
by Lisa Yockelson, Ben Fink (Photographer)
It's a collection of more than 250 luscious desserts arranged by flavor--from chocolate and vanilla to lemon and buttercrunch.
John Wiley & Sons, 2002
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