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Baked Explorations: Classic American Desserts Reinvented

4.4 out of 5 stars 57 customer reviews

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Product Details

  • Unknown Binding
  • Publisher: Stewart, Tabori, & Chang (2010)
  • ASIN: B005C1H7M6
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (57 customer reviews)

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Customer Reviews

Top Customer Reviews

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 53 of 54 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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 33 of 37 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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 14 of 14 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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 17 of 20 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover
Nothing says, "Happy Birthday" to a loved one more than a stunning layer cake. The frosting method is a little unconventional with the flour, sugar, milk and cream starting on the stove, but it always yields amazing results. The frosting calls for a lot of butter in addition to what is already used in the cake, so I usually reduce the amount of the frosting by 1/3.

This cookbook delivers each and every time. My end product always looks just like the picture in the cookbook. I especially like that nothing has been overly sweet or rich. Recipes in this cookbook yield beautiful tasting desserts that are clearly made with love. The baked goods will make you shine as a baker. I highly recommend this cookbook.
Comment 5 of 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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.
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