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Baked, October 2008
Hardcover
Baked, October 2008
Hardcover
New Frontiers in Baking
Stewart, Tabori and Chang
October 2008
On Sale: October 1, 2008
208 pages ISBN: 1584797215 EAN: 9781584797210 Hardcover
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Hip. Cool. Fashion-forward. These aren’t adjectives you’d
ordinarily think of applying to baked goods. Think again. Not every baker wants to re-create Grandma’s
pound cake or cherry pie. Matt Lewis and Renato Poliafito
certainly didn’t, when they left their advertising careers
behind, pooled their life savings, and opened their dream
bakery, Baked, in Brooklyn, New York, a few years back. The
visions that danced in their heads were of other, brand-new
kinds of confections . . . Things like a Malt Ball Cake with Milk Chocolate Frosting,
which captures the flavor of their favorite Whoppers candies
(and ups the ante with a malted milk ball garnish). Things
like spicy Chipotle Cheddar Biscuits that really wake up
your taste buds at breakfast time. Things like a Sweet and
Salty Cake created expressly for adults who are as
salt-craving ?as they are sweet-toothed. Which is not to say that Lewis and Poliafito sidestep
tradition absolutely. Their Chocolate Pie (whose filling
uses Ovaltine) pays loving homage to the classic
roadside-diner dessert. Their Baked Brownies will wow even
the most discriminating brownie connoisseur. And their
Chocolate Chip Cookies? Words cannot describe. Whether
trendsetting or tried-and-true, every idea in this book is
freshly Baked.
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