Baked: New Frontiers in Baking

( 22 )

Overview

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, ...

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More About This Book

Overview

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.

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  • Matt Lewis & Renato Poliafito
    Matt Lewis & Renato Poliafito  

Editorial Reviews

Library Journal

Lewis and Poliafito left their advertising careers to open Baked, a small bakery/cafA© in the Brooklyn, NY, Red Hook district, in 2005. After a slightly rocky beginning, their delicious treats began attracting national media attention-their brownies appeared in O magazine, and they baked their Sweet and Salty Cake on the Martha Stewart Show-and things haven't slowed down since. Their recipes, many of them traditional favorites with a twist, range from Milk Chocolate Malt Ball Cake to Butterscotch Pudding Tarts. The authors have a nice style, and whimsical drawings and full-page color photos add to the book's appeal. For all baking collections.


—Judith Sutton
The Barnes & Noble Review
Baked: A New Frontier in Baking by the owners of Brooklyn's eponymous café Baked, Matt Lewis and Renato Poliafito, is, in a word, luscious. The Baked philosophy and flavor are clear in the introduction, "We would reduce sugar where possible and increase the amounts of chocolate where possible." The results are award-winning -- the Baked Brownie was declared the best by those ultra-selective testers, America's Test Kitchen. This dessert boasts 11 ounces of dark chocolate with cocoa powder and instant espresso for depth. The recipe calls for two sticks of butter and five eggs. Five eggs. The brownie is magnificent. It's dense and chocolaty and comes out of the oven just as beautiful as the picture. Most of Baked's recipes are updates of old favorites, like the Oatmeal Cherry Nut Cookies that give raisins the boot in favor of dried cherries, ground cardamom, and toasted walnuts. The Brewer's Blondies add malted-milk balls to the mix, and the Root Beer Bundt cake seems like a dessert best tried once for family and then, if successful, added to the bake sale menu. The book's design is carefully trendy, with endpapers featuring a pattern of stylized orange deer silhouettes complemented by small blue birds. Photos are bright and clean, often staged with vintage place settings completing the hip yet down-home feel. Baked is unapologetic in its quest for a delicious, decadent dessert. From the Sour Cream Coffee Cake: "Though some similar recipes suggest you substitute low-fat sour cream or yogurt to reduce calories this is not one of those recipes." The focus on quality ingredients and simple, clear recipes make this book an excellent addition to any baker's bookshelf. --Melissa Lion
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Product Details

  • ISBN-13: 9781584797210
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/1/2008
  • Pages: 208
  • Sales rank: 71,737
  • Product dimensions: 9.24 (w) x 10.88 (h) x 0.99 (d)

Meet the Author

After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have been featured on Oprah, the Food Network, Martha Stewart’s daytime show, and the Today show. The bakery has been reviewed in countless magazines, both local and nationwide. Lewis and Poliafito live in New York City.

Tina Rupp is a New York–based photographer who specializes in photographing food and children. Her work can be found regularly in Food & Wine, Everyday with Rachael Ray, and Parenting magazines.

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Customer Reviews

Average Rating 4.5
( 22 )
Rating Distribution

5 Star

(15)

4 Star

(2)

3 Star

(2)

2 Star

(3)

1 Star

(0)

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See All Sort by: Showing 1 – 20 of 22 Customer Reviews

  • Posted October 25, 2008

    more from this reviewer

    It's a beautiful thing indeed to be "Baked."

    I first saw Baked: New Frontiers in Baking while on vacation. As I'd already purchased four (!) new cookbooks that week, I held off on even peeking between the covers, fearing a dreaded relapse into Cookbook Purchasitis. I Googled it after returning home, and found out that it was a Brooklyn bakery founded by two ex-ad agency (say that five times fast!) friends, Matt Lewis and Renato Poliafito, who shared a love for classic desserts with a twist. <BR/><BR/>My willpower lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. I've baked my fair share of brownies over the last two years: caramel-filled, peppermint, lavender, raspberry truffle, you name it. My coworkers serve as my unofficial tasting panel, and I'm not exaggerating: people I hadn't even met came banging on my door saying that this was the best brownie they'd ever had. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense. <BR/><BR/>The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. In fact, the pumpkin flavor is so subtle that one person thought it was banana bread (orange bananas?? Go figure). Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads). <BR/><BR/>Next on my list is the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie. <BR/><BR/>Baked has been featured on Martha Stewart, Oprah (their Baked Brownie had a centerfold spread in O), and on several high-profile shows, but does Baked live up to its claims of being revolutionary? That's a more difficult cookie to crumble. Sure, there are gourmet additions such as matcha, chipotle, and fleur de sel, but most of the Baked repertoire is firmly descended from comfort cooking, such as the Root Beer Cake, a modern update on the Southern staple Coca-Cola (or Dr. Pepper) cake, or the red velvet spiced up with Red Hots. Ditto on the divine Bourbon Chocolate Pecan Pie. It's still amazing, whether or not it's smashing any new culinary boundaries. <BR/><BR/>Even if you never cook a single recipe from Baked, the clever graphics (garden gnomes, plastic deer perched on a mound of fluffy coconut snow), useful sidebars (including variations), and notes make this a great investment.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted August 15, 2009

    FABULOUS!

    I tried 4 recipes the first week I had this cookbook and they were all wonderful. The Baked brownie recipe alone is worth the price of the book! I have already bought 3 more copies of this cookbook for friends. Fantastic!

    1 out of 1 people found this review helpful.

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  • Posted April 30, 2009

    more from this reviewer

    I Also Recommend:

    Tartine
    Magnolia Bakery Cookbook: Old Fashioned Recipes from New York's Sweetest Bakery
    Martha Stewart's Baking Handbook
    Great Coffee Cakes, Sticky Buns, Muffins and More: 200 Anytime Treats and Special Sweets for Morning to Midnight

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted October 27, 2008

    I love this cookbook and so do my family and friends!

    This cookbook is wonderful! Saw it on the Today show and had to at least "go take a look". Tried the monster cookies: They are wonderful and are gone in a matter of days with us. Had to order thru internet Malted milk powder and espresso powder. Not too many unique or hard to find items so it is something you can pull off your shelf and try out (assuming you bake more than the average person). My family can't wait for the next item for me to try : the brownie!! A must buy!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 8, 2013

    Yummy

    This book looks delicous and i really enjyed it!

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  • Anonymous

    Posted January 15, 2013

    Parker to jen

    Heyy so leena got locked out and same with zenya and they want u to go to res one in the same book

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  • Anonymous

    Posted January 15, 2013

    Snow to emily

    R u going to the party? I think its at boring rez 5!

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  • Anonymous

    Posted January 15, 2013

    Ryan

    Weres my date lena

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  • Anonymous

    Posted January 15, 2013

    Im a girl

    Anyone wanna be my date to the party..

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 15, 2013

    Emily to snow

    Yeah but its at happy res 5 lol

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  • Anonymous

    Posted January 15, 2013

    Jen

    Thnx lee:)

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  • Anonymous

    Posted January 15, 2013

    Ben to jen

    I was always nice to u! How the he.ll was i mean to u? U think i was a jerk? The how do u think u r acting rite now?

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  • Anonymous

    Posted October 16, 2012

    Awesome. (And tasty!)

    My dad is a HUGE fan of brownies. When I saw that their recipe had received so many accolades I knew I had to try them. Best brownies I have ever had!

    The Tollhouse pie has also helped me win my family's Thanksgiving pie competition for 2 years running!

    Great recipes. Great food. Highly recommended!

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  • Posted January 21, 2009

    I Also Recommend:

    Baking: From My Home to Yours

    YUM YUM YUM

    What an appealing batch of recipes! Presented on nice sturdy stock, it is a good looking book as well.<BR/>There are recipes for everything from breakfast to dessert, with a wide range of tastes, textures and flavors, none too difficult for the average baker.<BR/>Although I have not yet tried any of the recipes, I have read through many of them, and the techniques are sound, and the instructions clear and thorough.<BR/>I would recommend this book as a keeper.

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  • Anonymous

    Posted November 13, 2008

    No text was provided for this review.

  • Anonymous

    Posted June 3, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 25, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 27, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 29, 2008

    No text was provided for this review.

  • Anonymous

    Posted November 5, 2008

    No text was provided for this review.

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