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Baked: New Frontiers in Baking [Hardcover]

Matt Lewis , Renato Poliafito , Martha Stewart , Tina Rupp
4.8 out of 5 stars  See all reviews (4 customer reviews)
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Book Description

Oct. 1 2008
As featured on The Martha Stewart Show and The Today Show and in People Magazine!

 

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.


Frequently Bought Together

Baked: New Frontiers in Baking + Baked Explorations: Classic American Desserts Reinvented + Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Price For All Three: CDN$ 67.67

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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.


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Customer Reviews

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Most helpful customer reviews
6 of 6 people found the following review helpful
4.0 out of 5 stars new take on a few classics Aug. 7 2009
Format: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!
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5 of 5 people found the following review helpful
5.0 out of 5 stars Elevated Classic Home Recipes Dec 20 2010
By Matt
Format: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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars to impress Oct. 19 2010
Format:Hardcover|Verified Purchase
Great book, with new inventive desserts that turn out great everytime. Beautiful pictures, easy to follow recipees.
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2 of 4 people found the following review helpful
5.0 out of 5 stars Product is great; UPS sucks!! April 1 2011
Format: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.
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Amazon.com: 4.6 out of 5 stars  75 reviews
105 of 113 people found the following review helpful
5.0 out of 5 stars It's a beautiful thing indeed to be "Baked." Oct. 24 2008
By Sarah - Published on Amazon.com
Format:Hardcover
I first saw Baked: New Frontiers in Baking while on vacation. My willpower not to buy any more baking books lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense.

The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads).

Next on my list was the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie.

Baked has been featured on Martha Stewart, Oprah (their Baked Brownie had a centerfold spread in O), and on several high-profile shows, but does Baked live up to its claims of being revolutionary? That's a more difficult cookie to crumble. Sure, there are gourmet additions such as matcha, chipotle, and fleur de sel, but most of the Baked repertoire is firmly descended from comfort cooking, such as the Root Beer Cake, a modern update on the Southern staple Coca-Cola (or Dr. Pepper) cake, or the red velvet spiced up with Red Hots. Ditto on the divine Bourbon Chocolate Pecan Pie. It's still amazing, whether or not it's smashing any new culinary boundaries.

Even if you never cook a single recipe from Baked, the clever graphics (garden gnomes, plastic deer perched on a mound of fluffy coconut snow), useful sidebars (including variations), and notes make this a great investment. This is my favorite cookbook of 2008, and I hope that it will become yours as well.
43 of 44 people found the following review helpful
4.0 out of 5 stars Modern American baked goods with a little style and a lot of taste June 14 2009
By Karen Euler - Published on Amazon.com
Format:Hardcover
Reading Baked, it seemed the authors had a new lens on American classics; as other reviewers have said, they interpret old standbys with higher quality ingredients and updated flavorings. I also liked the light humor expressed in a sparing use of candy to decorate the cakes. Here's what happened in the oven and on the palate:

1. Coconut Cupcakes (with coconut filling and coconut frosting). We served them to Mom on Mother's Day, and they were a hit. They require a bit of effort (wouldn't any cake that has filling?) but were light, fluffy, coconutty, and decadent. 2. S'more Nut Bars (rechristened Smut Bars at the party I brought them to) were rich yet casual. Baked's chapter on bars makes a convincing argument for whipping up bars and carrying them with you to any/all events. 3. The Whiteout Cake was a knockout. We used high-cacao white chocolate disks (Valrhona) for the frosting. A serious pleasure was decorating it with a few well-placed nonpareils, as recommended by the book's authors. 4. Today we made Peanut Butter Cookies (with milk chocolate chunks) because we're having some kids over. They look professional and taste perfect.

At least one reviewer has gasped about the amount of butter in these recipes. In their cakes, the authors call for shortening along with butter: perhaps this combination makes their cakes so fluffy and perfectly textured. Meanwhile, the frosting recipes have truly helped me turn a corner in my baking. The frostings for the cakes mentioned above require cooking, yet they are not difficult, and there's no thermometer needed. They emerge gorgeous, light, and inexplicably perfect. While dazzling your guests, it can be a little frightening to know these stunners contain so much butter. (The coconut cupcake frosting called for three sticks of butter; I was skeptical, so made a 2/3 recipe and had some left over.) My husband and I have concluded that we shall make Baked's cakes when we have enough guests to serve everyone a generous amount and finish it all up! You simply don't want to be stuck with a Whiteout Cake in your household of two, planning to enjoy it for the rest of the week.

For impact, style, fun, and taste, this is my baking book for now. I see no reason to go elsewhere for a while.
37 of 43 people found the following review helpful
3.0 out of 5 stars Some recipes have problems March 17 2009
By Speckled hen - Published on Amazon.com
Format:Hardcover
I am an avid baker, and recipe tinkerer. I appreciate some of the interesting flavor combinations, like the banana-espresso-chocolate chip muffins. And the scone recipe is top-notch. HOWEVER, often the ingredient proportions seem a little "off". Butter ration is twice what I've found in similar banana breads/muffins- maybe this makes them richer, or more decadent, but also makes them greasy. Likewise with the chocolate chip cookie recipe- slightly not enough flour, so it produces a flat and greasy cookie. I appreciate the innovative ideas, but I suggest "baker beware" of some things that need adjusting.
21 of 24 people found the following review helpful
3.0 out of 5 stars Seems Gimmicky, Monster Cookies, Pumpkin Bread Nov. 17 2010
By Ron Von Allmen - Published on Amazon.com
Format:Hardcover|Verified Purchase
I was looking for comments on the Monster Cookies.... Followed recipe exactly..

A few things I thought looked weird as I read the recipe.

1. Oven temperature 375 degrees. (Too high with a bake time of 12-15 minutes)Cookies browned to fast on top and bottom and were not done inside.

2. One Tablespoon of Baking Soda,Never heard of putting that much in one recipe,(I could taste it in cookies, it makes my tongue tingle)

3. Explain what effect a 1/4 teaspoon of corn syrup would have on the amount of dough this recipe makes?

4. 2 cups, of Peanut butter, 3 cups of combined sugars, 5 3/4 cups of oatmeal, 5 eggs, and it states that it makes 36 cookies. (How large? It said to drop them in 2 in" balls. Try 60+ cookies.)

I've been baking cookies for 20+ years and these measurements and directions felt very awkward........The result--mediocre. Won't make them again

I also tried the Pumpkin Chocolate Chip Loaf, I thought the ratio of sugar and flour was way of wack... 3 cups of sugar for two loaves of bread really high amount of sugar, and only 3 1/4 cups of flour, just didn't seem like enough to go with the wet ingredients..oil, puree, doesn't jive. Result; Fell apart. Too moist..couldn't pick it up.

That's all I've tried so far. Wouldn't make either one of them again.

Seems gimmicky, like a new twist on recipes that didn't need to be messed with, and ended get messed up.
Not impressed,.... yet, but I'll try other recipes.
38 of 46 people found the following review helpful
5.0 out of 5 stars Excellent Book Oct. 1 2008
By Alicia Giambrone - Published on Amazon.com
Format:Hardcover
So far, I have made 4 items from this book and all have been top notch. Instructions are extremely clear and easy and this book would work well for those who are very experienced and also for those who are just begining working with pastry/baking. I am an ex-pastry chef and now just bake for fun. I have many favorite books, this is on its way to joining that list! Absolutely Delicious.
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