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Comment: EX-LIBRARY, with moderate wear. Has moderate wear on the cover, edges and corners. Binding is well-read condition. Ex-library book, with library markings, features, and stamps.
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Baking Out Loud: Fun Desserts with Big Flavors Hardcover


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Baking Out Loud: Fun Desserts with Big Flavors + Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat
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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter (October 2, 2012)
  • Language: English
  • ISBN-10: 0307951774
  • ISBN-13: 978-0307951779
  • Product Dimensions: 9.2 x 7.8 x 0.7 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #301,713 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Hedy makes desserts that are delicious and delightful—full of fun, flavor, and even bacon. Her recipes make me want to whip out my sugar and measuring cups and start baking!”
—Anne Burrell
 
“Hedy’s desserts are the greatest, and making them from these wonderful recipes is a joy. Yum, yum, yummy!”
—Maida Heatter
 
“Hedy presents American sweets and cakes in a way that is simply delicious. These are the kind of soulful and original desserts I enjoy.”
—Daniel Boulud
 
“Hedy's desserts are innovative yet homey, genius without being stuffy. I am going to bake my way through this book to score high points from my son and kisses from my husband."
—Michelle Bernstein
 
“As a loyal fan of Hedy’s, I am thrilled about this book, which saves me the schlep to Miami to taste her amazing desserts. By the time your plate is licked clean, your last bite will have left you with a big hug and a wink. This is food that is relevant, sexy, and meant to be eaten with a very large spoon.”
—Andrew Zimmern
 
“Every decadent concoction in Baking Out Loud  evokes sweet childhood memories, always with a personal, contemporary twist. Hedy’s creativity and fearlessness in the kitchen will have you jumping for joy and giggling with pleasure. Seconds please?!”
—Gail Simmons

 “Every arena of dessert is covered here, from popcorn bark to bacon praline. For any simple dessert with serious flavor, Baking Out Loud is a great guide.”
Serious Eats

About the Author

HEDY GOLDSMITH is the executive pastry chef of Michael’s Genuine Food & Drink, which has locations in Miami, Florida, and Grand Cayman. A contributor to Cooking Channel’s Unique Sweets, she and her desserts have been featured on Food Network’s The Best Thing I Ever Ate and lauded in Bon Appétit, People, and Food & Wine magazines.

More About the Author

When speaking about can't miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith, a 2012 & 2013 James Beard Award finalist for the nationally-contested Outstanding Pastry Chef category. Her creations grace the menus of The Genuine Hospitality Group of restaurants including Michael's Genuine Food & Drink in Miami and Grand Cayman, Harry's Pizzeria and The Cypress Room in Miami, as well as Restaurant Michael Schwartz at South Beach's iconic Raleigh Hotel. Goldsmith is one of the most respected professionals in the country.

With the October 2, 2012 release of her debut cookbook, BAKING OUT LOUD: Fun Desserts with Big Flavors (Clarkson Potter), Goldsmith is busier than ever. Now in her 3rd season of COOKING CHANNEL'S Unique Sweets, she has appeared on FOOD NETWORK'S The Best Thing I Ever Ate, Iron Chef America and Food(ography). Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post and MSNBC. Hedy is a regular contributor on foodnetwork.com and her seasonal recipes can be found on cooking channel.com

Hedy creates desserts that are layered with straightforward flavors, textures and techniques. "My whole life has influenced the desserts that I make, and those early salty-sweet memories and big flavors still shape my palate." In Hedy's first cookbook, Baking Out Loud: Fun Desserts with Big Flavors, you'll find signature in-your-face flavors like her tangerine creamsicle pots de crème, buttered popcorn gelato, chocolate bourbon fudge tart and basil panna cotta as well as playful riffs on her childhood favorites like her now legendary Pop Tarts, Snickers, Milk Chocolate Candy Bar, Nutters and O's.

Goldsmith lends her time and support to a number of causes dear to heart like Alex's Lemonade Stand Foundation in the fight against childhood cancer. Goldsmith holds a B.A. in Photography and Film from the Philadelphia College of Art and graduated with honors from the Culinary Institute of America's Baking & Pastry program in New York. She currently resides in Coral Gables, Florida with her partner and their two shih tzu's, Sweetpea & Cooper.

Connect with her online at www.hedygoldsmith.com and follow her on Twitter @hedygoldsmith.

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Customer Reviews

4.6 out of 5 stars
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So far so good-every recipe has come out great!
Amy Sherman
The snickers (aka chocolate caramel peanut bars) are amazing!
tiffany rawson
Hedy Goldsmith's creations are unique and delicious.
perrymasonary

Most Helpful Customer Reviews

22 of 23 people found the following review helpful By Jodi on October 24, 2012
Format: Hardcover Verified Purchase
I'm a big fan of Hedy's desserts and couldn't wait to try making her desserts as soon as I received the book. I'm a pretty experienced cook but so far I'm 0 for 2 with her recipes. I first tried the chocolate pudding for a dinner party - the recipe was very straightforward and I followed her instructions exactly. The flavor of the pudding was wonderful, but unfortunately it never set so I ended up serving chocolate soup. My next attempt was the chocolate peanut butter bars. Also, very straight forward and easy, and I followed her instructions precisely. The finished product was delicious but i couldn't cut them into appetizing looking bars like the photo in her book. My chocolate cracked and all the pieces were of various shapes and sizes. I couldn't help but wonder what type of people she used as testers for her recipes. I'm sure I'll try another recipe or two and I hope i have better luck with those.
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9 of 10 people found the following review helpful By R. Wuenstel on November 28, 2012
Format: Hardcover Verified Purchase
The first recipe I tried was You've got chocolate in my peanut butter bars. The first step in the recipe is to melt the chocolate and let it cool slightly. Next, make the peanut butter filling and let it chill for 2 to 3 hours. By the time the filling has chilled, the chocolate that you melted in step 1 is hard again. I believe the chocolate should be melted just before you need to use it. The next problem was cutting the bars. The peanut butter filling is soft and the chocolate hard. I could not cut these into neat bars.

Then I tried the salty peanut brittle. While cooking, it suddenly seized up and crystallized. I have been making brittle for years and have never had this happen. That isn't to say this wasn't my fault in some way but I was disappointed with the results.
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4 of 4 people found the following review helpful By Matthew Harris on February 16, 2013
Format: Hardcover
I love Hedy's cookbook Baking Out Loud. I love he book and wanted to try many of the recipe BUT the recipes are 2 pages each and many of the ingredients are VERY hard to find. How many people have seen finely ground cocoa nibs in a normal supermarket?
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1 of 1 people found the following review helpful By texase on February 14, 2013
Format: Hardcover Verified Purchase
So far my boyfriend and I have tried at least 6 of these recipes. The flavors are bold, and we are loving them so far.
The only thing we have run into as an issue is that for us the ice cream recipes are way too thick- so we are just going to use her flavorings with our old base recipe which has a higher cream to egg yolk ratio than her recipes do.
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3 of 4 people found the following review helpful By backalli on October 7, 2012
Format: Hardcover Verified Purchase
I was entertained from the get go with this well written thoughtful cookbook devoted to desserts. Hedy has personalized her recipes making me want to break out my dusty Kitchen aide. I especially appreciate the "variations" letting you know that sometimes experimenting with a recipe can make it your "own". This year for Christmas everyone is getting "Baking out loud"!
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5 of 7 people found the following review helpful By tiffany rawson on October 8, 2012
Format: Hardcover
Besides all the great pictures, which I love in a cookbook since they give you a real sense of what the chefs style is, the recipes in this book are fun and easy! The snickers (aka chocolate caramel peanut bars) are amazing! And the popcorn ice cream...well, I could eat it all day long! For a real trip down 'childhood treat memory lane', I definitely recommend this book. Especially if, like me, you are a fan of the salty sweet.
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Format: Kindle Edition Verified Purchase
I love the bold and unexpected flavors Hedy uses in her recipes. The book is lauded out well and the recipes are easy to understand . I would recommend this book to both seasoned and inexperienced cooks! Wonderful book.
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Format: Hardcover Verified Purchase
This book is charming! Past all the enticing photos and drool worthy recipes, Hedy shares life as it was in the Great Northeast (philly) and also what's doing in SoBe. This exciting volume is full of homey yet updated desserts for people who appreciate taste and style. I mean,has any one ever kvelled over that black licorice ice cream or the more than delicious junk in the trunk cookies? I am 83 and just wish this came out 35 years ago. Its a new standard for mostly jewish 21st century desserts. Furthermore, mazel to Hedy and Heidi. Mazel tov.
Best,
Jemma
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