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Baking by flavor / Lisa Yockelson

By: Yockelson, Lisa [author]Material type: Text

TextPublication details: New Jersey : Wiley, c2002Description: xxi, 566 pages : illustrations ; 23 cmISBN: 9781118169674Subject(s): BAKING | FLAVOR | FLAVORING ESSENCESLOC classification: TX 763 .Y63 2002

Contents:

PART I: THE ART OF BAKING BY FLAVOR -- 1. The Way to Bake by Flavor -- 2. An Inventory of Baking Equipment -- 3. Creating a Baking Pantry -- 4. Craft and Technique -- PART II: THE FLAVORS -- 5. Almond -- 6. Apricot -- 7. Banana -- 8. Blueberry -- 9. Butter -- 10. Buttercrunch -- 11. Caramel and Butterscotch -- 12. Chocolate -- 13. Cinnamon -- 14. Coconut -- 15. Coffee and Mocha -- 16. Ginger -- 17. Lemon -- 18. Peanut and Peanut Butter -- 19. Rum -- 20. Spice -- 21. Sweet Cheese -- 22. Vanilla -- 23. About Freezing Baked Goods.

Summary: A complete guide to flavor-building ideas that bring out the best in baking Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 763 .Y63 2002 (Browse shelf (Opens below))	c.1	Available		NULIB000001829

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Previous	GC TX 763 .P48 2009 Baking : 350 recipes and techniques, 1500 photographs, one baking education /	GC TX 763 .R39 2015 The french baker /	GC TX 763 .S65 2008 About professional baking /	GC TX 763 .Y63 2002 Baking by flavor /	GC TX 763 .Z44 2017 The pastry chef's little black book : the definitive recipe collection : for chefs, by chefs /	GC TX 765 .B47 2014 The baking bible /	GC TX 765 .R44 2009 Baking : unplugged /	Next

Includes bibliography and index.

PART I: THE ART OF BAKING BY FLAVOR --
1. The Way to Bake by Flavor --
2. An Inventory of Baking Equipment --
3. Creating a Baking Pantry --
4. Craft and Technique --
PART II: THE FLAVORS --
5. Almond --
6. Apricot --
7. Banana --
8. Blueberry --
9. Butter --
10. Buttercrunch --
11. Caramel and Butterscotch --
12. Chocolate --
13. Cinnamon --
14. Coconut --
15. Coffee and Mocha --
16. Ginger --
17. Lemon --
18. Peanut and Peanut Butter --
19. Rum --
20. Spice --
21. Sweet Cheese --
22. Vanilla --
23. About Freezing Baked Goods.

A complete guide to flavor-building ideas that bring out the best in baking Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness.

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