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Baked Explorations: Classic American Desserts Reinvented Hardcover – October 1, 2010
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About the Author
Matt Lewis and Renato Poliafito left their day jobs in advertising five years ago to open their bakery, Baked, in Brooklyn, NY, to immediate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha Stewart. Their first book, Baked, was an IACP award nominee. Lewis and Poliafito live in New York City.
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Top Customer Reviews
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!
I also made the Rosemary Apricot Squares. These are to die for! The rosemary has a very subtle presence, but definitely evident, the apricot and the crumble topping all complement each other. I will definitely be making these again.
I find the instructions in these books very easy to follow, the ingredients very accessible, and the recipes different and very creative.
I love all of these books. I will be in NY later this month, and will definitely be visiting the bakery in Red Hook.
Thanks Matt and Renato!
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.
All and all, it is a wonderful dessert cookbook.
like to try something new when we get together. We made recipes out of both books and couldn't have been happier with the end product.
The Lemon-Lemon and Burnt Carmel cakes were moist and had perfect texture.
For breakfast we made the NY Crumb cake which was to die for.
It was the perfect balance of sweet,crumb and cake. We also made the
Buckeye cookies which were a hit at Christmas as people noshed before and
after our meal.
We found the books to be easy to follow and had helpful resource guides when specialty items were suggested in a recipe
(recipes always gave an easy substitute if specialty item was not available). We are a pretty tough crowd to please
and we don't add new recipes to our repetoire easily, but the recipes we made from BAKED make the cut!
Buy BAKED, you won't be sorry!!