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Baked: New Frontiers in Baking Hardcover – October 1, 2008


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

About the Author

After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have been featured on Oprah, the Food Network, Martha Stewart’s daytime show, and the Today show. The bakery has been reviewed in countless magazines, both local and nationwide. Lewis and Poliafito live in New York City.

 

Tina Rupp is a New York–based photographer who specializes in photographing food and children. Her work can be found regularly in Food & Wine, Everyday with Rachael Ray, and Parenting magazines.

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Product Details

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori and Chang; 4th ptg edition (October 1, 2008)
  • Language: English
  • ISBN-10: 1584797215
  • ISBN-13: 978-1584797210
  • Product Dimensions: 9 x 1.1 x 9 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (90 customer reviews)
  • Amazon Best Sellers Rank: #271,560 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

110 of 118 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on October 24, 2008
Format: Hardcover
I first saw Baked: New Frontiers in Baking while on vacation. My willpower not to buy any more baking books lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense.

The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads).

Next on my list was the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie.
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48 of 50 people found the following review helpful By Karen Euler on June 14, 2009
Format: Hardcover
Reading Baked, it seemed the authors had a new lens on American classics; as other reviewers have said, they interpret old standbys with higher quality ingredients and updated flavorings. I also liked the light humor expressed in a sparing use of candy to decorate the cakes. Here's what happened in the oven and on the palate:

1. Coconut Cupcakes (with coconut filling and coconut frosting). We served them to Mom on Mother's Day, and they were a hit. They require a bit of effort (wouldn't any cake that has filling?) but were light, fluffy, coconutty, and decadent. 2. S'more Nut Bars (rechristened Smut Bars at the party I brought them to) were rich yet casual. Baked's chapter on bars makes a convincing argument for whipping up bars and carrying them with you to any/all events. 3. The Whiteout Cake was a knockout. We used high-cacao white chocolate disks (Valrhona) for the frosting. A serious pleasure was decorating it with a few well-placed nonpareils, as recommended by the book's authors. 4. Today we made Peanut Butter Cookies (with milk chocolate chunks) because we're having some kids over. They look professional and taste perfect.

At least one reviewer has gasped about the amount of butter in these recipes. In their cakes, the authors call for shortening along with butter: perhaps this combination makes their cakes so fluffy and perfectly textured. Meanwhile, the frosting recipes have truly helped me turn a corner in my baking. The frostings for the cakes mentioned above require cooking, yet they are not difficult, and there's no thermometer needed. They emerge gorgeous, light, and inexplicably perfect. While dazzling your guests, it can be a little frightening to know these stunners contain so much butter.
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43 of 50 people found the following review helpful By Speckled hen on March 17, 2009
Format: Hardcover
I am an avid baker, and recipe tinkerer. I appreciate some of the interesting flavor combinations, like the banana-espresso-chocolate chip muffins. And the scone recipe is top-notch. HOWEVER, often the ingredient proportions seem a little "off". Butter ration is twice what I've found in similar banana breads/muffins- maybe this makes them richer, or more decadent, but also makes them greasy. Likewise with the chocolate chip cookie recipe- slightly not enough flour, so it produces a flat and greasy cookie. I appreciate the innovative ideas, but I suggest "baker beware" of some things that need adjusting.
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28 of 33 people found the following review helpful By Ron Von Allmen on November 17, 2010
Format: Hardcover Verified Purchase
I was looking for comments on the Monster Cookies.... Followed recipe exactly..

A few things I thought looked weird as I read the recipe.

1. Oven temperature 375 degrees. (Too high with a bake time of 12-15 minutes)Cookies browned to fast on top and bottom and were not done inside.

2. One Tablespoon of Baking Soda,Never heard of putting that much in one recipe,(I could taste it in cookies, it makes my tongue tingle)

3. Explain what effect a 1/4 teaspoon of corn syrup would have on the amount of dough this recipe makes?

4. 2 cups, of Peanut butter, 3 cups of combined sugars, 5 3/4 cups of oatmeal, 5 eggs, and it states that it makes 36 cookies. (How large? It said to drop them in 2 in" balls. Try 60+ cookies.)

I've been baking cookies for 20+ years and these measurements and directions felt very awkward........The result--mediocre. Won't make them again

I also tried the Pumpkin Chocolate Chip Loaf, I thought the ratio of sugar and flour was way of wack... 3 cups of sugar for two loaves of bread really high amount of sugar, and only 3 1/4 cups of flour, just didn't seem like enough to go with the wet ingredients..oil, puree, doesn't jive. Result; Fell apart. Too moist..couldn't pick it up.

That's all I've tried so far. Wouldn't make either one of them again.

Seems gimmicky, like a new twist on recipes that didn't need to be messed with, and ended get messed up.
Not impressed,.... yet, but I'll try other recipes.
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