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Baked: New Frontiers in Baking

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Baked: New Frontiers in Baking

As featured on The Martha Stewart Show and The Today Show and in People Magazine! 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.

AuthorRenato Poliafito
Dewey Decimal Number641.815
LabelStewart, Tabori & Chang
List Price$29.95
ManufacturerStewart, Tabori & Chang
Number Of Items1
Number Of Pages208
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2008-10-01
PublisherStewart, Tabori & Chang
StudioStewart, Tabori & Chang
TitleBaked: New Frontiers in Baking
Feature<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
CreatorTina Rupp
Model Name/TypeMPNEAN/UPC
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