Rating: 
Summary: For people who are really into baking
Review: Nice glossy pages, but wish there were more photos of the recipes. Have made a few things from this book, some I did not like but others went over well. The reason I say this book is for people who are really into baking is because making many of these recipes can require numerous different pans/forms, and some are very labor-intensive and time-consuming. Most of the time it's worth the effort though. The Butter Rum Cake is awesome!! Have made it twice to rave reviews - my father ate the whole bowl of custard that accompanies it.First few chapters make for interesting reading about the layers of flavors and how to achieve them. Like the side notes that Lisa Y. puts in the recipes about dough consistency, flavor additions, etc.
Rating:
Summary: Not convinced...
Review: that the recipes are the best. I have only made 1 recipe so far, the Cream Cheese Pound Cake, and that did not turn out well at all. I am not convinced that mixing two different kinds of flour will produce the best texture in a cake. I have at least five other pound cake recipes that I created that would beat this one hands down. I must say, though, that the information on baking in general is very good. As one who is a self-taught baker, I am always open to learning from others who have been formally instructed.
Rating: 
Summary: Delicious
Review: This book is worth every penny. The first 101 pages cover everything you would ever need to know as a beginner about baking, ingredients, cookware and flavor combinations, to beyond beginner status. Everyone can use this book, and use it you will. The book becomes a great reference point and a sort of faq in the baking world. The book is categorized, as the name would suggest, by flavor. Simply find what you're craving or looking for, and there are plenty of recipes that correspond, I have found it to be convienant and fun. This book is a must in any baker's kitchen.
Rating:
Summary: Destined to Be a Classic
Review: This book shows an abundance of research and hands on experimentation which is passed on to the reader and "cooks". It is very different from the usual (by category) cookbook. Its new approach by flavors, is very novel. A few of its outstanding features are: the notes "best baking advice" alongside the recipes, indications of the degree of difficulty, and methods to enhace and intensify the sixteen flavors she writes deliciously about. I'm sure this book will be a real classic. A great addition to every cooks bookshelf.
Rating:
Summary: Spectacular Baking
Review: This is one BIG book of creative and unique baking recipes. Also chockful of helpful tips and clear instructions. I have tried numerous recipes and the results were outstanding. The recipes and flavors are very American (pound cakes, layer cakes, brownies, scones, etc) and the most ethnic recipes you could find are the French cookies - Madeleines. The recipes are not "Betty Crocker"...Lisa Yockelson takes the old American favorites to the next level. She reinvents American baking. The only drawback is that it might be difficult to find some ingredients at your local supermarkets. I drove 25 miles to find the cinnamon chips for the pecan scones. The scones were worth the drive and they disappeared within the first hour after they came out of the oven. The peanut madness cookies are to die for. The pound cake (from Yockelson's grandmother) came out beautifully however (my personal taste) I'm not fond of very plain cakes... so I used the pound cake as the base for my strawberry shortcake.. it was out of the world. The pound cake was spongy enough to absorb the strawberry juice. Fabulous book. 5 Stars for the author's creativity and passion on every page.
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