Baked Explorations: Classic American Desserts Reinvented and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $29.95
  • Save: $9.99 (33%)
FREE Shipping on orders over $35.
Only 12 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: GOOD CONDITION - contains no markings, edges display light/average wear, binding edge is free of creases. No Worries Return Policy
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Baked Explorations: Classic American Desserts Reinvented Hardcover – October 1, 2010


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$19.96
$12.71 $6.92
Unknown Binding
"Please retry"
$29.95


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: $63.39

Buy the selected items together

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

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 (46 customer reviews)
  • Amazon Best Sellers Rank: #37,370 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.


More About the Authors

Discover books, learn about writers, read author blogs, and more.

Related Media


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

51 of 52 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!
9 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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 ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 17 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.
5 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By k8inut on March 6, 2011
Format: Hardcover Verified Purchase
The book begins with a quick introduction to some of the kitchen equipment, terms, and ingredients used in the book. Then, it moves right into recipe portion of the book. As the title suggests, most of the recipes seem to be a twist or play on classic recipes. For example, there is an Almond Joy Tart, and there are Salt-n-Pepper Sandwich Cookies, which are along the lines of OREOs.

Each recipe throughout the book comes with a "Baked Note" that gives some sort of extra tip or hint for that recipe. Many of the recipes have a picture accompanying them, and they're the kind of pictures that make you want to bake everything in the book all at once. One note - there are volume measurements, but there are no weighted measurements.

The first three recipes that I made were the three that I bought the book for and all three were sweet/savory or salty combinations: the pumpkin cheddar muffins, the cowboy cookies, and the sweet and salty brownies. The pumpkin cheddar muffins were very good. They were moist and had a nice, mostly savory, flavor to them.

The cowboy cookies were good oatmeal chocolate chip cookies. I made a batch after they had been in the fridge for four hours, and they were on the crisp side. I let the dough sit in the fridge overnight before I baked the second batch, and the cookies were chewier and weren't as thin.

The sweet and salty brownies were a disappointment, though. I made them three times, and they didn't turn out well any of the three times. They were fine, but they weren't as exciting as I'd hoped they'd be. After reading other people's rave reviews, I'm not sure what went wrong when I made them, but they weren't as good as I'd hoped that they would be, and, while I like salty and sweet, the saltiness was a bit overwhelming. However, there are enough good recipes in this book that I still felt like it deserved a 4 star review.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search

What Other Items Do Customers Buy After Viewing This Item?