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Baked: New Frontiers in Bakingby Matt Lewis and Renato Poliafito and Tina Rupp
Synopses & Reviews
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.
After leaving careers in advertising behind, Matt Lewis and Renato Poliafito pooled their life savings and opened their dream bakery, Baked, in Brooklyn, USA, two years ago. Baked quickly became one of New York City's favourite bakeries, garnering such fans as Martha Stewart and Oprah Winfrey. Matt and Renato's cookbook by the same name will showcase their best recipes and their inimitable style.
Baked is a hip cookbook featuring a fun, modern design and retro desserts with an updated twist, like red velvet cake made with cinnamon Red Hots and classic chocolate layer cake flavoured with malt and topped with malt balls. It features 75 recipes for cakes, pies, muffins, cookies, brownies and hot drinks and also includes entertaining tips. The authors emphasize accessibility and ease — these are delicious desserts that anyone can make. Recipes include Brewer's Malt Blondies, Sweet & Salty Cake, Lemon Amaretto Tarts and the infamous Baked Brownie, which even made it onto Oprah.
The owners of the popular Brooklyn-based bakery offer a hip new approach to baked goods that presents seventy-five recipes for bold new versions of such traditional favorites as Baked Brownies and Chocolate Chip Cookies, as well as stylish new confections including Malt Ball Cake with Milk Chocolate Frosting, Chipotle Cheddar Biscuits, and Sweet and Salty Cake.
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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