000			01477nam a2200229Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9781118169674
040			_cNULRC
050			_aTX 763 .Y63 2002
100			_aYockelson, Lisa _eauthor
245		0	_aBaking by flavor / _cLisa Yockelson
260			_aNew Jersey : _bWiley, _cc2002
300			_axxi, 566 pages : _billustrations ; _c23 cm.
365			_bPHP2121
504			_aIncludes bibliographical references and index.
505			_aPART 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.
520			_aA 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.
650			_aBAKING
942			_2lcc _cBK
999			_c4070 _d4070