Baking by flavor /
Baking by flavour
Lisa Yockelson ; foreword by Flo Braker ; photography by Ben Fink.
- xxi, 567 pages, 8 unnumbered pages of plates : illustrations (some colour) ; 24 cm
Includes bibliographical references (pages 547-550) and index.
The way to bake by flavor -- An inventory of baking equipment -- Creating a baking pantry -- Craft and technique -- 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 -- Vanilla -- About freezing baked goods.