Baking Out Loud: Fun Desserts with Big Flavors Hardcover – Oct 2 2012
|New from||Used from|
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
“Hedy makes desserts that are delicious and delightful—full of fun, flavor, and even bacon. Her recipes make me want to whip out my sugar and measuring cups and start baking!”
“Hedy’s desserts are the greatest, and making them from these wonderful recipes is a joy. Yum, yum, yummy!”
“Hedy presents American sweets and cakes in a way that is simply delicious. These are the kind of soulful and original desserts I enjoy.”
“Hedy's desserts are innovative yet homey, genius without being stuffy. I am going to bake my way through this book to score high points from my son and kisses from my husband."
“As a loyal fan of Hedy’s, I am thrilled about this book, which saves me the schlep to Miami to taste her amazing desserts. By the time your plate is licked clean, your last bite will have left you with a big hug and a wink. This is food that is relevant, sexy, and meant to be eaten with a very large spoon.”
“Every decadent concoction in Baking Out Loud evokes sweet childhood memories, always with a personal, contemporary twist. Hedy’s creativity and fearlessness in the kitchen will have you jumping for joy and giggling with pleasure. Seconds please?!”
“Every arena of dessert is covered here, from popcorn bark to bacon praline. For any simple dessert with serious flavor, Baking Out Loud is a great guide.”
– Serious Eats
About the Author
HEDY GOLDSMITH is the executive pastry chef of Michael’s Genuine Food & Drink, which has locations in Miami, Florida, and Grand Cayman. A contributor to Cooking Channel’s Unique Sweets, she and her desserts have been featured on Food Network’s The Best Thing I Ever Ate and lauded in Bon Appétit, People, and Food & Wine magazines.
Most Helpful Customer Reviews on Amazon.com (beta)
Then I tried the salty peanut brittle. While cooking, it suddenly seized up and crystallized. I have been making brittle for years and have never had this happen. That isn't to say this wasn't my fault in some way but I was disappointed with the results.