about the author

A graduate of the London Cordon Bleu, Lisa Yockelson is a three-time award-winning cookbook author whose articles, essays, and recipes have appeared in national publications, including Food & Wine: Best of the Best CookbookGourmet’s Best Desserts, The Washington Post, The Boston Globe, Cook’s Illustrated, Chocolatier, Pastry Art & Design, and Gastronomica: The Journal of Food and Culture. As a baking journalist and recipe developer who concentrates on classic and contemporary American as well as regional European baking specialties, Lisa has spent many professional years establishing methods and techniques for flavor-building and texture-polishing baked goods–two compelling areas that have become a hallmark of her research and form the groundwork for two of her last works, Baking by Flavor and ChocolateChocolate.

Baking Style: Art, Craft, Recipes, her latest and most expansive baking cookbook to date, combines the genre of the culinary essay with recipes, their corresponding methods and illustrative images, revealing the author’s uniquely personal expression of the baking process. Baking by Flavor has been released in a beautiful paperback edition–in time to celebrate the 10th anniversary of the book’s publication on February 20, 2012.