Baked: Great Explorations assembles a lineup of our most treasured desserts that get the "Baked" spin: an updated and modernized take on such classics as Banana Cream Pie, Boston Cream Pie, Black & White Cookies, and diner desserts, as well as desserts from the continent, like Opera Cake from France and Trifle. From the overworked to the underappreciated, Lewis and Poliafito reinterpret dessert mainstays with their one-of-a-kind Baked twist. The book has 75 recipes, from breakfast goodies to late-night confections to everything in between. The signature tongue-in-cheek style from the first book is on full display here, in the authors' cheeky headnotes and in the design for which the original book garnered so much praise.
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About the Author
Matt Lewis and Renato Poliafito left their day-jobs in advertising 5 years ago to open their bakery, Baked, in what was then still rough-and-tumble Red Hook, Brooklyn. Famous for its modern design, both in the bakery-cafe and on the desserts, Baked quickly garnered fans across the USA, including Martha Stewart and Oprah Winfrey. Matt and Nato published their first book, Baked: New Frontiers in Baking with STC in 2008 to great acclaim. The book was nominated for an IACP award. Matt and Nato opened the second Baked bakery in Charleston in November 2008 and are in talks with a TV production company for an as-yet-unnamed reality show about their work, their bakeries, and themselves.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
By seaweed
Format:Hardcover
Another great book from the boys at Baked bakery in NYC...again I would have liked a picture of every recipe, but hey you can't have it all, and as for the recipes they are very moreish and yum, easy to follow, and I have had success with the ones I have tried!
2 of 2 people found the following review helpful
By Crafty Tafty
Format:Hardcover
This book is amazing I couldn't decide what I wanted to bake first. I wish there were a few more photos,as not every recipe has a photo, but there are great descriptions included
9 of 11 people found the following review helpful
By Simon Tavener
VINE™ VOICE
Format:Hardcover
I put this on my wish list after I picked up a copy of their first book - and someone bought this one for me for Christmas.
It is every bit as good as the first. Some outstanding design and photography surrounding some very tempting recipes. The best baking books in the world seem to be coming out of the states at the moment. And this is up there with them.
Cakes, bars, sweets - lots to choose from and to tempt you into the kitchen. Though it is so well designed you will want to leave it out for others to admire.
The Stump de Noel is probably my fave so far... back to the oven for me...
It is every bit as good as the first. Some outstanding design and photography surrounding some very tempting recipes. The best baking books in the world seem to be coming out of the states at the moment. And this is up there with them.
Cakes, bars, sweets - lots to choose from and to tempt you into the kitchen. Though it is so well designed you will want to leave it out for others to admire.
The Stump de Noel is probably my fave so far... back to the oven for me...
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Most Recent Customer Reviews
4.0 out of 5 stars
Nice book
Bought as a Christmas gift - looked lovely and I think it went down well. No idea if they actually used it or not though
Published 4 months ago by Gavin Dytham
5.0 out of 5 stars
Great Ideas...
This book is filled with innovative ideas and recipes.
There were 2 things that I did not like tough... Read more
There were 2 things that I did not like tough... Read more
Published 9 months ago by Teresa Chagas
5.0 out of 5 stars
inspirational
Great book - lots of well researched recipes. This is the sort of USA-style Baking book that I've been looking for, and I've finally found it.
Published 16 months ago by Fat Burner
4.0 out of 5 stars
Recipes look so so yummy!
I received the two 'Baked' cookbooks for my birthday, and they are awesome! I haven't tried any of the recipes out yet but they are all set out really well, easy to make and with... Read more
Published on 22 Mar 2011 by Jennifer
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