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Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients Hardcover


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

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang; 8.2.2012 edition (September 1, 2012)
  • Language: English
  • ISBN-10: 1584799854
  • ISBN-13: 978-1584799856
  • Product Dimensions: 9 x 9.4 x 1.1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #60,788 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise from fans across the country. They have been featured on Oprah, the TODAY show, the Food Network, and the Martha Stewart Show. Their previous books include Baked and Baked Explorations. Lewis and Poliafito live in New York City.


More About the Author

Matt Lewis started his chocolate addiction at a very young age. His mother introduced him to the "Chocolate as Dinner" philosophy when he was 7 and "Chocolate as Breakfast" philosophy when he was eight years old (peanut butter was added to this regimen when he was nine to increase his protein intake). Gradually, Matt learned to eat regular meals like other children, but he just recently (and grudgingly) gave up eating brownies for lunch. After graduating from the University of Alabama, Matt moved to New York and worked in the varied worlds of theatre, advertising, and Internet production. After some long years consuming chocolate in a cubicle, Matt decided to leave the world of corporations and conference calls to open Chocolate Bar and author the Chocolate Bar cookbook. He sold Chocolate Bar in 2004 and shortly thereafter opened Baked with Renato Poliafito. Matt currently spends his days indulging in Baked's wide variety of baked goods and spreading the Baked gospel to the masses. Baked currently distributes their granola to specialty stores nationwide, and in fall 2010 will be debuting their Williams Sonoma/Baked brownie mixes across the U.S.

Matt Lewis and Renato Poliafito's debut cookbook, Baked: New Frontiers in Baking, was published to national critical acclaim and raved about across the blogosphere. The book received top nods from NPR, People and Amazon.com, Food and Wine, Bon Appetit and many more. Baked: New Frontiers in Baking was nominated for an IACP award.

Their new book, Baked Explorations, was published in October 2010 and is a tribute to beloved American desserts - treats and baked goods that are regional gems, fading beauties, or family secrets (and a few Baked customer favorites). Some of the stellar recipes included in this volume include: Peanut Butter Banana Cream Pie, Mom's Olive Oil Orange Bundt Cake, The Aunt Sassy (pistachio) Cake, Chocolate Thumb Prints, plus 75 other recipes from breakfast treats to late-night confections. Baked Explorations was named one of the top cookbooks of 2010 by the Washington Post and Amazon.

Matt and Renato have been featured in the New York Times, O Magazine, The Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, and many more. In addition, they have written recipes for Bon Appetit, Food and Wine, Health Magazine and they have appeared on Food TV, MSNBC, Martha, Rachel Ray, the Today Show, and many more.

Customer Reviews

4.5 out of 5 stars
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See all 33 customer reviews
I can't wait to try another recipe!
Brooklynreader
The recipes are accompanied by beautiful photography.
Brad
I made the 'Brooksters' and they came out amazing.
Liz

Most Helpful Customer Reviews

48 of 50 people found the following review helpful By bakerbronte on September 4, 2012
Format: Hardcover Verified Purchase
I own the previous two Baked Books and still drool over the glossy photos as much as I did on the days that I purchased them. I couldn't wait to pick up a copy of Baked Elements. How can anyone resist a book by the guys who brought us the Baked brownie?

Baked Elements is a collection of about 75 recipes based on the top ten favorite ingredients of Matt Lewis and Renato Poliafito. So what are those top ten ingredients? Nothing short of decadent destruction for your waistline, I fear. They chose peanut butter; lemon and lime; caramel; booze; pumpkin; malted milk powder; cinnamon; cheese (think savory and sweet recipes, folks); chocolate; and banana. All of their luscious twists on great American desserts showcase the aforementioned ingredients beautifully and prominently!

The authors open with some pointers on basic equipment as well as ingredients and techniques you'll need to work your magic with their recipes and then they immediately head into the good stuff, the recipes. Every chapter is headlined by a neat page of applicable clip art-like pics with cool facts regarding the ingredient. For example, you'll learn that peanut butter in the U.S. has to contain at least 90% peanuts.

However, despite the cuteness of design here, the substance of the book is in the glorious recipes and the full page photo spreads of the finished product. You won't get a photo for every recipe but I don't see that as a flaw in this book although I'll never turn down a picture of something these guys baked.

After a week long adventure of gourging myself on pumpkin desserts from a different book, I decided to reset the palate by trying their Oatmeal Peanut Butter Chocolate Chip Scones. Oh my!
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9 of 9 people found the following review helpful By Heather F. on October 5, 2012
Format: Hardcover
First thing you'll notice, this book is gorgeous. It is a pleasure to browse through and get inspired by all the wonderful things they've put together. Their favorite flavors...are awesome. I pretty much love them all. The Brooksters...oohhh yeah. The best of both worlds...brownies...cookies...what more could I want in a dessert. Maybe the pumpkin cinnamon rolls...yes please. The reason I've given it 4 stars though, is I think the recipes are a bit fiddly for the home baker. But for the most part, this cook book will be treasured by anyone who buys it.
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14 of 16 people found the following review helpful By Trena M Wilhelmsen on September 16, 2012
Format: Hardcover
Great book. I made the peanut butter oatmeal scones and the whole family loved them. There is not one recipe that does not look like something I would want to make. RARE in a book for sure. The layout of photos are lovely. I need to buy the first two books asap!
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7 of 8 people found the following review helpful By A. Diegel on November 25, 2012
Format: Hardcover Verified Purchase
I love Baked Explorations, so I decided I'd get this one. The 10 ingredients all sounded like things I typically like, especially since I LOVE the salted caramel brownie recipe from BE.

The styling of this book is fantastic, I love the intro page for each ingredient. They are nicely done and filled with neat little bits of information and trivia on the ingredients.

So far, I have only made the pumpkin cheesecake bars, which were good, but the recipe felt poorly done to me. There was a lot of prep work for the crust of the bars, and it made directions like preheating the oven for baking the crust very out of place. There's at least 90 minutes of wait time before they ever make it to the oven, excluding the prep work. And the note about cracks meaning you overbaked the cheesecake seemed absolutely silly for something topped with frosting! This may be nitpicky but both these things just seemed odd to me.

Other than that, I find myself struggling to find anything that really stands out as worthy to make, especially compared to Baked Explorations. I was actually considering returning the book to Amazon after my first read through but the pumpkin cheesecake bars changed my mind.

The booze chapter is highly disappointing because it is nearly entirely whiskey. I would have liked to see at least one recipe involving beer and one involving wine, both are great for baking too. Instead it's a very small section that is dominated by whiskey and bourbon.

But I am giving it three stars, because there is a lot in here, and it might be better suited to other people's tastes. Perhaps you do a better job managing time and remembering what a recipe says, or boozy baking is irrelevant to you. All the Baked books have been fantastic, so even if this one ends up my least favorite, it's still got to have a few gems in it.
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11 of 14 people found the following review helpful By Liz on September 17, 2012
Format: Hardcover Verified Purchase
Received this book last week and it is stellar. I made the 'Brooksters' and they came out amazing. It's like a chocolate chip cookie smooshed on top of a brownie and the two are baked together. Though I've never been to the Brooklyn bakery I am a huge fan of the Baked cookbooks. The authors love of desserts is expressed on every page, and the recipe photography is mouthwatering. Baked Elements in particular caught my eye because is is divided into ten sections based on the authors favorite ingredients, booze, pumpkin, chocolate, cinnamon...I can't wait to try more of these desserts.
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5 of 6 people found the following review helpful By Tan A. Summers on December 28, 2012
Format: Hardcover
If you make the Tunnel of Hazelnut Fudge cake, you will find instructions for how to toast the nuts but not how to skin them. Ignore the instructions in the book for a moment. Before you do anything else to your shelled hazelnuts, boil them for three minutes in 2 cups water with 2 T. baking soda. Rinse thoroughly in cold water and pat dry, then pinch off the skins. Now you may toast them following the instructions in the book, although since they are slightly cooked now it may take a little less time.
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