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Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations Hardcover – October 7, 2014


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Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations + Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats + Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
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Product Details

  • Hardcover: 272 pages
  • Publisher: Stewart, Tabori and Chang (October 7, 2014)
  • Language: English
  • ISBN-10: 1617690511
  • ISBN-13: 978-1617690518
  • Product Dimensions: 9.4 x 1.1 x 9.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #30,669 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Honey, don't open this book unless you are prepared to drop to your knees and, in my case, beg somebody to make you every one of these recipes! If you do cook, be prepared to run home, get out the pans, the measuring cups, and the ingredients and start baking January through December, all in a day or two—in this case, send me some!"
(Whoopi Goldberg)

"I've been a huge fan of Baked for many years. The recipes in Baked Occasions are personal and approachable, even for those who don't consider themselves bakers."
(Giada De Laurentiis)

"I have all of the BAKED cookbooks because the recipes are inventive, delicious and always turn out perfectly. I cannot wait to see what recipes are in store for the next books, and to try them all."
(Zooey Deschanel)

About the Author

Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, BAKED, in Brooklyn, earning 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, Baked Explorations, and Baked Elements. Lewis and Poliafito live in Brooklyn.

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Customer Reviews

4.8 out of 5 stars
5 star
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See all 42 customer reviews
Wow!!Orange pancakes with honey butter!!!
ready to explore
I also appreciate the wide variety of recipes the book has to offer.
Liz
We LOVE their other book, Baked Explorations.
Matt Gam

Most Helpful Customer Reviews

25 of 26 people found the following review helpful By bakerbronte on October 8, 2014
Format: Kindle Edition Verified Purchase
I own all the Baked Cookbooks. Chances are, when I need to bake something to impress someone, I'm going to pull out a Baked cookbook. They boast lots of ingenuity and offer refreshing, adventurous twists on the standby classics. Baked Occasions is such a book. It turns the classics on their ears and injects new life and flavor into them.

Baked Occasions is exactly what it sounds like: a baking book dedicated to turning out holiday desserts. It is arranged by month instead of by category such as cookies or cakes. Some of the holidays are expected: Italian Christmas Cookie Cake on Christmas or Vanilla Bean Angel Food Cake with Milk Chocolate Glaze on Valentines Day. Others are a blast and clearly illustrate the authors' sense of fun (as well as why I keep buying their books), such as: a Coconut Bundt Cake with a Dark Chocolate and Coconut Filling to celebrate Dolly Parton's birthday (January 19th, if you're curious) or Derby Cookies to celebrate the Kentucky Derby.

The book begins with the typical "user's manual" introduction: what pans and implements will be used in the recipes and what main ingredients will be most used. I particularly enjoy the anecdotes at the beginning of each recipe. It's always fun to find out where the authors get their inspiration and pick up tidbits about perfecting each recipe. The recipes are well-written and give ingredients by both weight and volume. There are a few unusual ingredients (such as a purple yam powder and some gel colorings that are all available on Amazon). I think this is a book for the moderate level baker. Many of the recipes call for several components to make a finished dessert.
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10 of 11 people found the following review helpful By Kat on October 7, 2014
Format: Hardcover Verified Purchase
Baked Occasions is another hit, despite the less-than-useful organization scheme (Black Forest Cake Festival? National Chocolate Pudding Day? I don't need another reason to bake these goodies). I have a huge crush on Matt and Renato, having bought the last three books and finding that everything I baked from them was exceptional.

The only major difference in terms of style with this cookbook is the fact that there's no paper cover for the hardback. Otherwise, they go through all the kitchen tools and ingredients you'll need, including their specific preferences for certain brands in a few cases, with sourcing options at the end of the book. As before, each section has an overall story at the beginning, and then there's a cute little blurb in front of each individual recipe. Some of these recipes are quite complicated and may span several pages, but they have included notes with options for reducing the time (coconut sheet cake) or replacing a hard-to-find ingredient (purple yam in the Gonzo cake)

I was worried that there would be some "too similar" recipes, because how creative can two people be with four cookbooks in six years and lives to carry on? While there are definitely some obvious elements that are repeated across the four books, the recipes presented here are fresh and intriguing takes on their previously-established favorite ingredients (booze, coconut, chocolate, lemon, caramel, etc), with a couple completely different entries (Meat and cheese utopia easter pie). The inclusion of a vegan option - Hippie (chocolate) Cake is really nice to see. My lactose-free roommate is very excited.
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6 of 7 people found the following review helpful By Becky (in NOLA) TOP 100 REVIEWERVINE VOICE on October 7, 2014
Format: Hardcover
I was able to order Baked Occasions from my book club and have been happily baking for several days. I loved the earlier book, Baked explorations, and this book is equally delicious.

Starting with kitchen tools and equipment, the authors tell you what you need to bake their recipes, then go into ingredients and brand recommendations to make your baking a success.

The chapter arrangement is a little odd, by month instead of type, so cookies and cakes aren't grouped together, January has birthday cake, ugly but good cookies donuts, etc. However, the index is well laid out so it's easy to find recipes by name or type.

The pictures in the book are drool worthy, both inspiring me to try the recipe, and showing me how it should look when done.

The ingredients are easy to find in any supermarket. The recipes are well laid out, each recipe has a little back story, then then ingredients are listed on the left with the directions on the right.

Recipes range from the traditional, but delicious birthday cake, to the more exotic Chai spice truffle with mixed berries.

Measurements are given both in cup/weight. I like to weight for more accuracy when baking and appreciate being given the choice.

I remember my grandma buying jelly rolls, red raspberry goodness rolled up, but they were nothing like the light and lemony jelly roll with raspberry filling on page 79 (March). The lemon and raspberry pair together in a heavenly way, the result is light and airy.

There are a few non-sweet recipes, the cheesy Bastille day beer bread, and the Mega Easter pie for example, but mostly this is a book for the sweet tooth, the indulgence, the ooh and ahh of a wonderful presentation after a meal or with coffee in the afternoon.
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Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
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