Baked: New Frontiers in Baking

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Hardcover, Stewart, Tabori, & Chang, 2008, ISBN13 9781584797210, ISBN10 1584797215

About this item

As featured on The Martha Stewart Show and The Today Show and in People Magazine!

Hip. Cool. Fashion-forward. These arent adjectives youd ordinarily think of applying to baked goods.

Think again. Not every baker wants to re-create Grandmas pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didnt, 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.

Specifications

Contributed by: Rupp, Tina
Publisher: Stewart, Tabori & Chang
Publish Date: Oct 01, 2008
ISBN-13: 9781584797210
ISBN-10: 1584797215
Format: Hardcover
Number of Pages: 208
Written in: ENG
Shipping Weight (in pounds): 2.5
Product in Inches (L x W x H): 9.0 x 9.0 x 1.1
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