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Posted April 30, 2009
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Inspires creative baking with inventive pairings and lovely photos
From spying the cover on presale at Barnes and Noble's site, I've waited months to nab my copy of this book, partly hoping the content was as delectable as the photography and partly wishing the pictures were the best part so I wouldn't have to add to my abundant bakery book collection. (To ruin the surprise for you, the recipes and the pictures are pretty equal. Darn it.) I do wish there were photos for all of the recipes, even small ones. Aside from recipe notes, the writing here seems forced and a bit dull. Which is fine - the point of a cookbook is great recipes, right? Done and done.
Lewis crammed this book with mouthwatering recipes, tweaked just enough from the standby brownies and myriad frosted goods to inspire a new level of creative baking. He and I seem to be on par with our obsessions as well - peanut butter and chocolate receive excellent coverage here as a lickable partnership. Added to the orgy of butter-sugar couplings, Baked introduces fab new pairings malt and chocolate, lemon and almond. The recipe newcomers in this book steal the show. If the cover's Lemon and Almond Meringue Tartlets doesn't lure you in, flip forward to the Malt Ball Cake with Milk Chocolate Frosting, Sweet and Salty Cake, Chipotle Cheddar Biscuits, and the requisite Baked Brownie. Also in residence are many updated classics, like diner-worthy chocolate pie, butter-laden scones with a twist, and a variety of inspired cookies. Even if your shelf boasts 20+ baking-centric tomes, as mine does, I guarantee you have nothing like Baked.
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