Baking by Flavor

by Lisa Yockelson

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Original Publisher
Houghton Mifflin Harcourt
Date of publication

Recommended by

Stella Parks

Pastry chef

Didn't discover this book until my second job as a pastry chef, and it was my first real introduction to the idea of amplifying a flavor by pairing it with a secondary flavor, like using nutmeg to amplify butter, or by layering different forms of the same flavor to create more dimension. Helped me unclutter my palette.