|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
Product Description
Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.
Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .
Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.
Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.
About the Author
After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have been featured on Oprah, the Food Network, Martha Stewart’s daytime show, and the Today show. The bakery has been reviewed in countless magazines, both local and nationwide. Lewis and Poliafito live in New York City.
Tina Rupp is a New York–based photographer who specializes in photographing food and children. Her work can be found regularly in Food & Wine, Everyday with Rachael Ray, and Parenting magazines.
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars
new take on a few classics,
By Mary Catharine "marycatharine" (canada) - See all my reviews
This review is from: Baked: New Frontiers in Baking (Hardcover)
Filled with beautiful pictures and clearly written recipes. If you like cookbooks for recipes you won't go wrong - I've tried a few and so far they've all turned out well and the directions were very easy to follow. Quite a few of the recipes are new takes on old classics, the Icebox Towers were fantastic and really well received, simple Chocolate Chip cookies were also great.They've also included the Baked Brownie recipe and the Sweet and Salty Cake featured in O Magazine and on the Martha Stewart Show respectively - so if you're hoping to give those a try you're in luck. The book is certainly cheaper than ordering from the bakery if you're not in the area :) The book is nicely lade out and simple to use but if you like cookbooks more for looking than using many of the recipes don't have photos. They've included a few tips and tricks to go along with the stories but most of them are fairly standard. Overall it's a great book with some really nice treats!
3 of 3 people found the following review helpful
5.0 out of 5 stars
Elevated Classic Home Recipes,
By
This review is from: Baked: New Frontiers in Baking (Hardcover)
This book is easily one of my favorites on my shelf. The recipes are a great balance of classic and modern, using familiar flavors with presentations and preparations that are clearly contemporary. Many of the desserts bring back memories of childhood, like a grand mothers shortbread, yet push the recipes in a new and interesting direction.The chocolate brownies in this book are hands-down the best recipe I've come across to date. When I took a batch into work, the plate was empty 15 minutes. A perfect balance of chewy and 'cakey'. It easily won out compared to more complex recipes found in books by top NYC pastry chefs dedicated to advanced chocolate work. The author's give all the needed direction to execute the recipes, which often require little fuss, a sign that they took quite a lot of time adapting these for the home cook. The ingredients are ones that are most often readily available. I'd highly recommend this to any baker, regardless of whether they're just starting out, or a die-hard pastry buff.
2 of 2 people found the following review helpful
5.0 out of 5 stars
Product is great; UPS sucks!!,
This review is from: Baked: New Frontiers in Baking (Hardcover)
I will begin by saying that the book I purchased, "Baked", is absolutely fantastic! All the recipies that we have tried out so far have worked amazingly and have tasted delicious. I highly recommend this book for anyone who wants to bake treats or goodies for any event, or just for pure enjoyment.UPS on the other hand makes it frustrating for me to want to order anything from Amazon again. This has nothing to do with Amazon itself, just UPS. They made it so inconvenient to receive our package, and because we live in an apartment building, it was even more difficult. Since they could not leave it at our building, nor could we set a time as to when we are home since my wife and I both work in the afternoon/evening, the package ended up going to their Customer Service building, which is 25 minutes outside the city we live in. Absolutely frustrating and inconvenient.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
|
