Lisa Yockelson
Autor von Baking by Flavor
Über den Autor
Lisa Yockelson is a baking journalist who concentrates on both classic and contemporary American and European regional baking specialties. Over the years, her recipes and articles have appeared in numerous national food and home-related magazines, including Cook's Illustrated, Chocolatier, and mehr anzeigen Pastry Art & Design, and she continues to contribute to the food pages of The Washington Post, where her work has appeared since 1984 Ben Fink, a New York City -- based photographer, studied painting and graphic design at Memphis College of Art weniger anzeigen
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Werke von Lisa Yockelson
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Wissenswertes
- Geburtstag
- 1954-02-27
- Geschlecht
- female
- Land (für Karte)
- USA
- Ausbildung
- Le Cordon Bleu
- Berufe
- cookbook author
food writer
baker
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Rezensionen
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Statistikseite
- Werke
- 14
- Auch von
- 2
- Mitglieder
- 385
- Beliebtheit
- #62,810
- Bewertung
- 3.6
- Rezensionen
- 3
- ISBNs
- 17
Marzipan Scones -
These were the lightest, fluffiest, tastiest scones I've ever made! The base is not too sweet and it really highlights the little chunks of marzipan that are scattered throughout. I will definitely be making these again.
Dirty Cake -
More like a coffee cake than say a birthday cake, this had loads of cinnamon flavor. It was a little hard to get the second layer to cover the cinnamon brown sugar topping, but I persisted and won out in the end. This cake tasted even better the next day.
Parmesan and Gruyere Popovers -
My one disappointment in this book. I was surprised that the recipe called for refrigerating the dough. Every popover recipe I've ever made calls for all the ingredients to be at room temperature to help the popovers "pop". I followed the recipe and, indeed, these popovers didn't "pop". The flavor was nice, but I missed the light, airy texture.
There are so many more recipes I will make from this book - Saturated Orange and Bourbon Cake, Big and Crazy Chewy Date Bars, and Cardamom Buns that (Almost) Levitate, just to name a few!… (mehr)