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Baking For Flavor and Kaffeehaus

doyenne's picture

I just got 2 new  cookbooks--Lisa Yockelson's " Baking for Flavor " and Rick Rodgers'


" Kaffeehaus." The Lisa Yockelson one is interesting because of her approach to


intensifying flavors in baking. For example she recommends intensifying vanilla


flavor by scraping vanilla bean seeds into a bottle of vanilla extract and letting it sit


for 5 days before using it . She has some interesting charts showing  a flavor, what it


it is compatible with, what it contrasts with and what intensifies it. I haven't tried any


recipes yet but they look wonderful.


"Kaffeehaus " has everything I never wanted to know about coffee houses in


Vienna, Budapest and Prague but the recipes look great-- particularly the rehrucken.


Has anyone used either of these cookbooks yet?


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?

CookiM0nster's picture

(post #62593, reply #1 of 2)

I just ordered the Kaffeehaus book. Can't wait to see it. Tell me more.

doyenne's picture

(post #62593, reply #2 of 2)

Beautiful photography. An incredible amount of background information on


coffeehouses, jause, cakes and pastries, customs and  gorgeous recipes. It's


obvious a great deal of research went into this.


Hope your copy comes quickly and I'd love to hear your opinion.


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?