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Baked Explorations: Classic American Desserts Reinvented [Hardcover]

Matt Lewis , Renato Poliafito
4.6 out of 5 stars  See all reviews (9 customer reviews)
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Book Description

1 Oct 2010
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.

Frequently Bought Together

Baked Explorations: Classic American Desserts Reinvented + Baked: New Frontiers in Baking + Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Price For All Three: 41.09

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Product details

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori & Chang Inc (1 Oct 2010)
  • Language: English
  • ISBN-10: 1584798505
  • ISBN-13: 978-1584798507
  • Product Dimensions: 2.4 x 23.8 x 23.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 323,182 in Books (See Top 100 in Books)

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Product Description

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

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4.6 out of 5 stars
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars yum recipes, fun book! 16 Mar 2011
By seaweed
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!
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3 of 3 people found the following review helpful
4.0 out of 5 stars Fantastic 25 Sep 2012
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
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1 of 1 people found the following review helpful
4.0 out of 5 stars Baked to the future... 2 Nov 2013
By Sarah
Bakery owners Matt Lewis and Renato Poliafito's dream was simple: they wanted to create a classic American bakery. Their flagship Baked store opened in Red Hook, Brooklyn in 2005, and the second opened in Charleston in 2009. In their first cookbook Baked: New Frontiers in Baking, Matt and Renato focused on recreating classic American desserts like cobbler, red velvet cake, apple and pecan pies, and diner-style desserts tempered with more modern touches like matcha (green tea powder), chipotle, and generous sprinklings of fleur de sel. Chocolate stout milkshakes and green tea smoothies rubbed elbows with espresso martinis. It was main street diner meets Dean and DeLuca's, and added numerous crowd-pleasers to my repertoire, including the classic Baked brownie and the pumpkin chocolate chip loaf.

In their second cookbook "Baked Explorations," Matt and Renato focus on comfort foods rather than innovation; there's a much more retro feel in the photography and recipe selection, one that pays tribute to grandma's kitchen and heirloom recipes in general. It's like a culinary time capsule: the PB&J bars taste like grade school lunches, the no-bake peanut butter cookies bring back memories of time spent "cooking" with Mom in the kitchen, while the orange Creamsicle tart will take you back to childhood summers spent drinking orange soda (pop, Coke) on the front steps. Classic shortbread cookies, thumbprint cookies, and grasshopper bars (my grandmother used to make a very similar confection) conjure up memories of "high tea" with grandma and her neighborhood friends. That's not to say that you won't find any surprising combinations in here; there's always the chocolate salt-`n'-pepper sandwich cookies, tomato soup cupcakes with mascarpone frosting, or rosemary apricot squares.
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9 of 11 people found the following review helpful
5.0 out of 5 stars oh yes, oh yes, oh yes 27 Dec 2010
By Simon Tavener VINE VOICE
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...
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5.0 out of 5 stars Great recipes 12 May 2014
Format:Hardcover|Verified Purchase
This was a really good book with loads of great recipes. It was also very easy to follow. Many thanks
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