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Baking By Flavor

Baking By FlavorSometimes, you get a sudden urge to make (or eat) a cookie – and any kind will do. But most of the time, it seems like the desire for a particular flavor is more likely to strike than the desire for a particular type of baked good. Baking by Flavor is a cookbook that has just the answer to this type of situation. It is divided up into chapters by flavor, and every recipe in that category is designed to deliver maximum possible dose of that flavor.

The flavors featured in the book are: Almond, Apricot, Banana, Blueberry, Butter, Buttercrunch, Caramel and Butterscotch, Chocolate, Cinnamon, Coconut, Coffee and Mocha, Ginger, Lemon, Peanut and Peanut Butter, Rum, Spice, Sweet Cheese and Vanilla. These are the most popular and most commonly encountered flavors (and ingredients) in baking, and it’s very impressive how author Lisa Yockelson is able to concentrate their flavors. While she uses different methods for each ingredient and each recipe, the way she does this is by incorporating the key flavor in as many ways as possible. For instance, a vanilla recipe might use vanilla extract, vanilla-infused milk and vanilla sugar to really amp up the amount of flavor that makes it into each bite of a cake.

The recipes are written well and give the reader a very clear set of instructions to follow, but most are fairly involved and are more demanding than your average chocolate chip cookie recipe. The results are well worth it, although it is something to take into consideration if this isn’t really your style of baking. That being said, the book itself is a good read and it’s fascinating to learn about some of the techniques that Yockelson uses. It’s a great source for inspiration and will probably supply you with plenty of ideas about how to boost the flavor in other recipes you try.

As a side note, if you’re looking for a book that focuses on chocolate (the favorite “flavor” of many, I’m sure) then Yockelson’s other cookbook, Chocolate Chocolate, is worth a look. It’s a collection of recipes that showcase the flavors of chocolate, and a good single flavor cookbook if you’re looking for something a little more specific than Baking by Flavor.

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  • Sam
    February 2, 2009

    that is such a good idea – this is certainly the kind of book that I would buy!!

  • BigSis
    February 2, 2009

    I’ve had this on my Amazon Wish List for a while, and am tempted to buy it. Chocolate Chocolate is a GREAT book; I’ve been baking from it for a while now, and I love it. Every recipe I’ve tried so far has been fabulous. Thanks for the review on this book; check out Chocolate Chocolate if you have the chance!


  • Olivia
    February 2, 2009

    I think I’m convinced to buy this book. I hadn’t even heard about it, but now that I know it’s out there it seems like I can’t stop thinking about it…I neeed this cookbook!!!

  • Cyn
    February 5, 2009

    I bought this book a few years ago. I am an avid and experienced baker and I have (sadly) been disappointed by every recipe I have tried. In every case, the batter tasted great but the finished product was under-whelming. I remember one in particular – “everything but the kitchen sink” bars – I baked with great anticipation and then they were just OK.

    It is a beautiful book with some nice ideas if you can adapt them to tried and true recipes – like nearly all the recipes in “Simple Art of Perfect Baking”, Flo Braker.

    Good luck!

  • Lilandra
    August 1, 2009

    I got this as a gift a few years ago. It’s nice and an interesting read yet…
    The 3 or 4 things I’ve baked from it have been too sweet (over sweet and I don’t usually mind that!)
    I’ve been wary of trying any other recipes…well…because I’m not sure if to adjust the sugar or not. I’ll try again soon I guess.

  • These are the most popular and most commonly encountered flavors (and ingredients) in baking, and it’s very impressive how author Lisa Yockelson is able to concentrate their flavors

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