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Baked Explorations: Classic American Desserts Reinvented Hardcover


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

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori and Chang; 9.1.2010 edition (October 1, 2010)
  • Language: English
  • ISBN-10: 1584798505
  • ISBN-13: 978-1584798507
  • Product Dimensions: 9.3 x 9.4 x 1 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #143,269 in Books (See Top 100 in Books)

Editorial Reviews

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.


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Customer Reviews

Interesting recipes that are easy to follow.
Katie S
I bought their first cook book Baked: New Frontiers in Baking and loved it so much that I went ahead and bought this one as well.
K. Malechuk
I book marked recipes I can't wait to try out.
Jezebella

Most Helpful Customer Reviews

49 of 50 people found the following review helpful By Abigail Donohoo on October 1, 2010
Format: Hardcover Verified Purchase
I loved the first Baked cookbook and bought this one when I saw it in a bookstore a week ago. I've already had occasion to try out a couple recipes and WOW they're great! The Grasshopper Bars were awesome, as is the Caramel Apple Cake made for a friend whose birthday was this past week. We also tried the malted waffles (I'd been looking for a recipe for these -- yay!) and they were great.

The one problem I've run across is in editing. For example, in the grasshopper bars, one of the butter measurements is given first in tablespoons, with the stick equivalent in parenthesis, while another butter measurement is opposite. If I weren't paying attention that could have caused a goofup.

Then I was thinking about making the speculaas, and read through the recipe/instructions. The instructions mention cardamom, which is not listed in the recipe. A careful editor would have caught that. I haven't done an in-depth read of many more recipes, but this is slightly disappointing. But only slightly. If I could, I'd rate this a 4.5. Very fun recipes overall, and inventive combinations of flavors/textures/etc. Two thumbs up!
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33 of 37 people found the following review helpful By Jezebella on September 30, 2010
Format: Hardcover Verified Purchase
I received my book yesterday, and it looks promising. I already had Baked: New Frontiers in Baking, and have enjoyed the recipes I've made from that book. This book has many recipes I cannot wait to try, like; Sweet & Salty Brownies. I made their Sweet & Salty Cake from the last book, along with many other recipes, and adored them. Baked: New Frontiers in Baking is my favorite baking book, and I own about a hundred cookbooks, and also a member of several cooking websites, so that speaks volumes about how great I think it is.
Baked: Explorations list of recipes does not disappoint. I book marked recipes I can't wait to try out. Baked recipes are not the boring , same-old-same-old stuff that has nearly identical results in most cookbooks. They have such a fun variety, with cute recipe twists. Like 'Nutella Scones', 'Orange Creamsicle Tart', 'Almond Joy Tarts', 'Chocolate Mint Thumbprints', Chocolate Salt & Pepper sandwich cookies, a bunch of cakes, and candies like a recipe for homemade 'Mallow Cups'. I am going to make their Sweet & Salty Brownies this weekend, and maybe for Halloween. I also bookmarks Oatmeal Chocolate Chip Cake w/ Cream Cheese Frosting, Muddy Mississippi cake, and Chocolate Hazelnut Spread.
I was worried this book would have repeat recipes, or recipes that would take the back seat compared to the first book. My worries are over, I think I'll celebrate with some homemade Baked brownies!

P.S.- I'll let ya'll know how they turn out :)

--------------------

Update:

I made the Sweet & Salty Brownies a lil' while ago. I couldn't wait for them to cool to room temp, and I cut into it while they were still warm (not hot).
Read more ›
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14 of 14 people found the following review helpful By Beginning Baker on October 4, 2010
Format: Hardcover
I am just begging to try my hand at baking and picked up this book after seeing it discussed on a few blogs. At the moment, I am still digging around in the breakfast section only as I am a little weary of trying cakes too soon - and I have to say, everything I have tried is fantastic and easy. The olive oil bundt was a big hit (made it twice) and the chocolate loaf is already becoming part of my weekend routine. Made the Nutella scones for a friend's brunch and they were the most popular item on the table. I will update the review after I delve into other sections of the book, but right now, I am extremely pleased with this book.
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6 of 6 people found the following review helpful By Katherine Weddingdress on October 23, 2010
Format: Hardcover Verified Purchase
I read this book from cover to cover the day it arrived. not only did almost every recipe appeal to me, it is masterfully written and hilarious to read! These guys put a great deal of care and detail into their book and may I just say that the Devils Food with Angel Frosting is the BEST devils food I have ever baked (just watch the bake time). I have already recommeded this book to several friends, and they all agree it is a winner! Bake on people.
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13 of 16 people found the following review helpful By Byron A. Jones on January 15, 2011
Format: Hardcover Verified Purchase
The recipes I've tried from this book have all turned out good, with the exception of the malted sandwich cookies. The texture of the cookies was all wrong but that may have been due to having no weight measurements to go by. Measuring by volume dirties up more utensils, takes more time, and most frustratingly, gives inconsistent results. I don't see why the weights couldn't have been listed in addition to volume. It shouldn't be a hassle at all considering most, if not all, of these recipes started out as weight based commercial recipes anyway.
I like this book but I could have liked it a lot more. If weights were included, this likely would be a 5-star review. As it is, 3 stars.
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4 of 4 people found the following review helpful By Blake Belleman on August 27, 2011
Format: Hardcover
Let me say that I love this book. I am all about it. I find the recipes to be very interesting and classy (just LOOK at that coffee cake!), not to mention scrumptious. That being said, 5 out of 5 stars is a perfect rating, and I feel this book is not as good as it could be.

Most notably I feel (as others have said) that there should be weights. scooping a cup of flour can be slightly different from scoop to scoop and although this may not seem like a big deal, but I just cannot get my Nutella Scones to match the picture in the book. I'm sure the scene in the picture is just that: a chosen scene, but I cannot get that same dark color which annoys me. Despite that, however, they still taste great.

This is more so a personal complaint, but I wish the recipes did not rely almost exclusively on top shelf chocolate. I live in a small city (if it can be called that) and there are no specialty stores of any kind. I had to search high and low for Scharffen Berger cocoa which is the book's bottom tier chocolate. Yes I could order it but honestly, who wants to buy $15-20 of chocolate when trying recipes here and there? Also, in regards to the aforementioned scones, the recipe calls for hazlenuts. Now, I can't speak for other areas but I could not find any hazlenuts of any kind anywhere. I ended up using Frangelico (hazlenut liquor) and adding some flour to compensate. I just would have liked if there was a little 2 page section on substitutions for potentially hard to find ingredients, especially since these recipes supposedly come from hand me downs in small towns.

Overall, a great book with great ideas that I read more as a novel than a recipe book. I just don't think it's perfect.
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