Yockelson - Baking Style: Art Craft Recipes

This book is printed on acid-freepaper.

Copyright 2011 by Lisa Yockelson. All rights reserved.

Published by John Wiley & Sons, Inc., Hoboken, NewJersey

Published simultaneously in Canada

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Any type or kind of dcoratif, food color powder, oritem intended for use on baked goods intended for consumption should be edible.Further, only dcoratifs specifically considered food products and safefor consumption should be eaten; otherwise and without exception, the itemsshould be used only as decorations. Any and all ornaments, nonedibleembellishments, or decorations, including jewelry and decorativepicks, fastened to ovenproof baking cup liners or enhancing serving platters,are for decorative use only. Any ornamental decorations (including chains,golden ropes, strings of pearls, or ribbons) are for decorative use only;decorations should be fastened to the side of the ovenproof baking cup linersand/or tucked in between the middle of double or triple-layered liners.

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Library of Congress Cataloging-in-Publication Data:

Yockelson, Lisa.

Baking Style / Lisa Yockelson.

p. cm.

Includes bibliographical references and index.

ISBN 978-0-470-43702-5 (cloth)

1. Baking. I. Title.

TX763.Y63145 2011

641.815--dc22

2010013160

photography by Ben Fink

design by Mucca Design

baking for photography by the author

all of the fabrics, embroidered linens, paper materials,collectibles, china, and glass are from the authors collection

on-site visual china, glassware, and paper selection by theauthor

creative exploration by the author with Pamela Chirls,executive editor, culinary arts, John Wiley & Sons, Inc.

computer technical support for the author by John George

linen embroidery for the author by Jean-Pierre Jousse of LaBroderie Internationale

Baking is one of the most engaging and animated of all of the kitchen arts. And the style of bakingthe visual experience, the lure of the hands-on, the literary expression of it allis as essential as what you whip in a mixing bowl, compose on a baking sheet, and relay into the oven.

Imagine: Velvety cake layers, covered with graceful swaths of frosting, and presented on a serene white platter. Mounds of cookie dough posing on a baking sheet, waiting to be turned into something chewy, crispy, or tenderly submissive. The heft of a pure butter cake presented on an antique footed plate. Monster meringues, looming in big, crunchy shapes stacked like sweet oversized clouds.

This is baking style.

Combining 100 culinary essays and their accompanying recipes with more than 150 brilliant full-color photographs, Lisa Yockelsons Baking Style is her uniquely personal expression of the craft of baking. On each page of this beautiful and thoughtfully written volume, Lisa reveals her lifetime commitment to exacting but simple recipes for transforming a recipe into a luscious art.

A graduate of the London Cordon Bleu, Lisa Yockelson is an award-winning cookbook author whose articles, essays, and recipes have appeared in national publications such as The Boston Globe, The Washington Post, and Gastronomica: The Journal of Food and Culture. As a baking journalist who concentrates on classic and contemporary American as well as European regional baking specialties, Lisa has spent many professional years establishing techniques for flavor-building and texture-polishing baked goodstwo compelling areas that form the groundwork for two previous books, Baking by Flavor and ChocolateChocolate.

Lisa welcomes your observations about Baking Style at www.bakingstylediary.com. In her diary-style blog, you will find recipes and essays, in addition to cookbook reports, notes on bakeware and ingredients, and reflections on all manner of in-vogue baking.

For a baking cookbook to grow up, it needs significant feeding, not to mention steady and uncompromising attention. The recipes and prose that make up the book you now hold in your hands and take into the kitchen were pampered by my first-rate literary agent, Mickey Choate of The Choate Agency in Pelham, New York, and my wondrous editor, Pamela Chirls, executive editor, culinary arts, at John Wiley & Sons, Inc. This is our third book together. Thank you, Mickey and Pam, for your sensitivity and skill, and recognition of the exacting and sometimes complicated combination of meshing the how-tos of baking with a heady mix of art, storytelling, and diary entries.

For the visuals and expression of text, both the poetic camera-eye of Ben Fink and the creative expertise of Mucca Design are responsible for furnishing the look to my fine-tuned pages of notes, recipes, essays, collections, baking for the visuals, and memorabilia, culminating in a published work by vividly capturing my baking personality. Ben, your camera is merely an extension of the remarkable level of fine art brought to your work. At Mucca Design, Erica Heitman-Ford and Melissa Chang are praiseworthy for their collective imagination and ability to translate my baking philosophy into a particularly gorgeous volume; it was a great professional moment of mine to be present at the design launch for this book. Matteo Bologna, the guiding spirit of Mucca Design, brought his own sense of style and artistic sensibility to this project. Ava Wilder, my former production editor, contributed a kind of laser-like vision to the material in this book, a trait carried onbeautifullyby Jacqueline Beach, my new production editor. Jackie is both a caring professional and a detail-oriented editortwo admirable qualities. Deborah Weiss Geline, the sharp-penciled whiz of a copyeditor who insightfully worked her way through