BAKED EXPLORATIONS: CLASSIC AMERICAN DESSERTS REINVENTED
Filed under Cookbooks
Matt Lewis and Renato Poliafito’s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.
Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.
About the Author…
MATT LEWIS and RENATO POLIAFITO left their day jobs in advertising five years ago to open their bakery, Baked, in Brooklyn, NY, to immediate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha Stewart. Their first book, Baked, was an IACP award nominee. Lewis and Poliafito live in New York City.
Product Details
* Hardcover: 208 pages
* Publisher: Stewart, Tabori & Chang (October 1, 2010)
* Language: English
* ISBN-10: 9781584798507
Baked Explorations: Classic American Desserts Reinvented
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BUTTERSCOTCH PUDDING TARTS RECIPE
Filed under Pies | Tarts
These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert. Read more
BAKED: NEW FRONTIERS IN BAKING
Filed under Cookbooks
After many years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Ever since Baked opened in January 2005 they have recieved rave reviews. The bakery has been reviewed in countless magazines. Matt and Renato do not re-create Grandma’s pound cake or cherry pie at Baked. When they left their advertising careers behind, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. Their visions were to make “Hip, Cool…” baked treats…Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies garnished with malted milk balls. 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 Matt and Renato sidestep tradition absolutely such as Baked Chocolate Pie made with the ‘secret ingredient’, 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 and recipes in this cookbook is freshly Baked.
Baked: New Frontiers in Baking
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215
