- Hardcover: 224 pages
- Publisher: Stewart, Tabori and Chang; 8.2.2012 edition (September 1, 2012)
- Language: English
- ISBN-10: 9781584799856
- ISBN-13: 978-1584799856
- ASIN: 1584799854
- Product Dimensions: 9.5 x 1 x 9.5 inches
- Shipping Weight: 2.4 pounds (View shipping rates and policies)
- Average Customer Review: 40 customer reviews
- Amazon Best Sellers Rank: #449,406 in Books (See Top 100 in Books)
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Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients Hardcover – September 1, 2012
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About the Author
Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to 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 and Baked Explorations. Lewis and Poliafito live in New York City.
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Baked Elements is a collection of about 75 recipes based on the top ten favorite ingredients of Matt Lewis and Renato Poliafito. So what are those top ten ingredients? Nothing short of decadent destruction for your waistline, I fear. They chose peanut butter; lemon and lime; caramel; booze; pumpkin; malted milk powder; cinnamon; cheese (think savory and sweet recipes, folks); chocolate; and banana. All of their luscious twists on great American desserts showcase the aforementioned ingredients beautifully and prominently!
The authors open with some pointers on basic equipment as well as ingredients and techniques you'll need to work your magic with their recipes and then they immediately head into the good stuff, the recipes. Every chapter is headlined by a neat page of applicable clip art-like pics with cool facts regarding the ingredient. For example, you'll learn that peanut butter in the U.S. has to contain at least 90% peanuts.
However, despite the cuteness of design here, the substance of the book is in the glorious recipes and the full page photo spreads of the finished product. You won't get a photo for every recipe but I don't see that as a flaw in this book although I'll never turn down a picture of something these guys baked.
After a week long adventure of gourging myself on pumpkin desserts from a different book, I decided to reset the palate by trying their Oatmeal Peanut Butter Chocolate Chip Scones. Oh my! It was the embodiment of everything a scone should be: tender, crumbly, moist, rich with chocolate studs, no less, and the beguiling afternote (and pleasant texture)of crunchy peanut butter. I won't say how many I ate in a sitting, but the authors would be pleased...or mildly disgusted.
I think anyone will enjoy the food in this book at any time of year, but fall is in the air and many of the chapters are especially appropriate for this time of year. So if you were thinking of purchasing it, I heartily encourage it and I'll add that this book would make a welcome Christmas gift for the serious baker in the family.
When looking to gift a good baker and share a unique compendium of recipes, this is the book to choose.A great addition to a personal library! Worth every cent!
The only issue is the lack of pictures. It has a number of them, but not every item has one and I like that when dealing with food.
I am a beginner-intermediate baker, and nothing in this book is too complicated for me to do.