A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
With 50 recipes--25 for brownies and 25 for blondies--plus tons of tips for delicious variations, this is the ultimate book for making two of America's favorite desserts, from the author of Country Cookies, Country Pies, and Fruit Desserts. Advertising in The New York Times Book Review and The New Yorker.
World War I marked the first war in which the United States government and military took full responsibility for the identification, burial, and memorialization of those killed in battle, and as a result, the process of burying and remembering the dead became intensely political. The government and military attempted to create a patriotic consensus on the historical memory of World War I in which war dead were not only honored but used as a symbol to legitimize America's participation in a war not fully supported by all citizens. In this book, the author unpacks the politics and processes of the competing interest groups involved in the three core components of commemoration: repatriation, remembrance, and return. This book emphasizes the inherent tensions in the politics of memorialization and explores how those interests often conflicted with the needs of veterans and relatives.
With 50 recipes--25 for brownies and 25 for blondies--plus tons of tips for delicious variations, this is the ultimate book for making two of America's favorite desserts, from the author of Country Cookies, Country Pies, and Fruit Desserts. Advertising in The New York Times Book Review and The New Yorker.
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