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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 arenΓ’β¬β’t adjectives youΓ’β¬β’d ordinarily think of applying to baked goods. Think again. Not every baker wants to re-create GrandmaΓ’β¬β’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didnΓ’β¬β’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.
 Media BuzzMartha Stewart - September 3, 2009
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