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Baked: New Frontiers in Baking [Hardcover]

Matt Lewis , Renato Poliafito
4.4 out of 5 stars  See all reviews (11 customer reviews)
RRP: 15.00
Price: 10.50 & FREE Delivery in the UK. Details
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Book Description

1 Oct 2008
As featured on "The Martha Stewart Show" and "The Today Show" and in "People Magazine"! 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."

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Frequently Bought Together

Baked: New Frontiers in Baking + Baked Explorations: Classic American Desserts Reinvented + Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
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Product details

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori & Chang (1 Oct 2008)
  • Language: English
  • ISBN-10: 1584797215
  • ISBN-13: 978-1584797210
  • Product Dimensions: 23.4 x 23.6 x 2.5 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 307,368 in Books (See Top 100 in Books)

More About the Authors

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Product Description

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.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars
4.4 out of 5 stars
Most Helpful Customer Reviews
12 of 12 people found the following review helpful
3.0 out of 5 stars great ideas, but needs better recipe excution 18 April 2011
I was so excited when I got this book, there are some wonderful ideas, and flavor combinations and the woodys theme of the book is super stylish. But, (unfortunately there is a 'but') some of these recipes are off, like the peanut butter cookies, and the chocolate chip cookies are cakey instead of chewy.
The chipotle scones are a big disappointment, after going to the trouble of specially ordering chipotle powder (chili or cayenne would work fine instead), they were very average.
I do like the red velvet recipe, but their cinnamon buttercream that goes along with it is too watery to ice a cake. The sweet and salty cake is amazing, but the directions for the cake are really complicated to follow...I think I would just follow their direction on how to make the saltly caramal sauce for the cake and use another chocolate cake recipe I have that is easier to follow.
The suger cookies with royal icing came out superb, as did the banana coffee muffins. There award winning brownie recipe is average, (although it does taste better cold then hot). The granola recipe is amazing, I make it on a weekly basis.
I can't help but feel the guys from the Baked bakery purposely left out or altered the recipes for this book. I really don't want to categorize it as one of those recipe books that doesn't work, but that is the impression I'm left with:( I will keep trying recipes from this book, but I can't help but feel that this book could have been so much more!
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10 of 11 people found the following review helpful
This book is really wonderful, although you may think you've seen some of the recipes before most of them use different techniques or ingredients to the norm. Everything I have tried has turned out beautifully - I am an avid baker and run a mail order cake and cookie shop - and think this is one of the best baking books I own (I own A LOT!).

I have seen people complain about ingredients that you cannot get in the UK. The main one I have seen is corn cyrup which appears in many American recipes. This can be substituted by using honey or golden syrup in the same quantities, or you can make a simple syrup by reducing down sugar and water and again matching the quantity used in the recipe.
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2 of 2 people found the following review helpful
5.0 out of 5 stars It's a beautiful thing indeed to be "Baked." 1 Nov 2013
By Sarah
I first saw Baked: New Frontiers in Baking while on vacation. My willpower not to buy any more baking books lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense.

The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads).

Next on my list was the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Fantastic! 23 Jan 2011
By Elendil
An excellent book, clearly written, with a good mix of traditional recipes (scones, cookies, brownies) and new ideas.

It's worth buying for the Brownie recipe alone, as they are absolutely amazing, perfectly chocolatey, fudgy and moist.

The book uses American measurements (cups, tablespoons for odd ingredients like butter, fahrenheit), but does have a conversion chart in the back; cup measures can be found in any supermarket.

Someone else has mentioned that there are some obscure ingredients; the only one I could see was corn syrup. You can simply substitute golden syrup and it works just fine.
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9 of 11 people found the following review helpful
5.0 out of 5 stars The new gods of home baking 10 May 2009
Baked is certainly exploring new frontiers in baking. Not only do all the recipies make your mouth water when you read them but so far every one I have tried has been a winner. The recipies have become fast favourites with my family and friends (none of whom are strangers to home baking) and although many require a bit of effort it is well worth it. The only thing this book lacks is that every recipie doesn't have its own photo. It averages out to every second recipie. I have remedied this by going to the Baked NYC shop website to see photos of what my cakes should look like. Best 11.50 I ever spent.
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