Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito
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Reviews about Recipes in this Book
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Pumpkin cheddar muffins
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Lisa Is Cooking
The pumpkin and cheddar worked wonders together in these little guys, and the cayenne delivered a surprising hit of spice. They were great as little hors d’oeuvres..or regular-size muffins...
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Rosemary apricot squares
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David Lebovitz
...it was quite wonderful and had a sweet-savory je ne sais quoi that I couldn’t figure out until I opened the book and found the secret ingredient: a generous spoonful of fresh rosemary in the dough.
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Cowboy cookies
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Lisa Is Cooking
Crunchy, chewy, chocolaty, and slightly salty cookies work for me. Now, I’ll be looking for just about any excuse to bake these again.
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Nutella scones
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Arctic Garden Studio
Those guys at the Baked Bakery really know how to make a scone. Perfect for the chocolate lover in your life, they would make a great Valentine's breakfast.
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Kate Cooks the Books
Scones are a particularly good idea (for using Nutella) in that they are not terribly sweet on their own so this doesn’t put them over the top.
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Chocolate coffee cake with dark chocolate ganache
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Arctic Garden Studio
This year for the first time I actually managed to pull off a really good cake on David's Birthday.
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Kate Cooks the Books
This is absolutely one of the most satisfying cakes - both for eating and for gazing at fondly - I’ve ever made.
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Caramel apple cake
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Arctic Garden Studio
This recipe is pretty involved, I recommend spreading the work over two days if you are going to tackle this project....I had almost given up on it, I'm glad I didn't.
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Sweet and salty brownie
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Kate Cooks the Books
These are the world-famous Baked brownies but with the addition of a layer of salted caramel in the middle.
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Chocolate mint thumbprints
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Kate Cooks the Books
If you already know what a sucker I am for chocolate+mint it will come as no surprise that I adore these cookies all out of proportion.
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Mississippi mud pie (B), aka muddy Mississippi cake
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Kate Cooks the Books
As much as I like this cake I have to say, I think it’s trying too hard.
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Buckeyes
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Kate Cooks the Books
The Baked version of these candies is straightforward and delicious.
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Maple cupcakes with maple cream cheese frosting
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Kate Cooks the Books
These are objectively, insanely, ridiculously good.
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Farm stand buttermilk doughnuts (cinnamon sugar)
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Kate Cooks the Books
I think a wise diet plan is to not eat any doughnuts you don’t make yourself.
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Speculaas
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Kate Cooks the Books
I knew I was in trouble with these cookies when I couldn’t stop eating the dough scraps.
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Quick skillet snack cake
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Kate Cooks the Books
Let me start by telling you I love and adore this cake.
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New York-style crumb cake
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5 second rule
Cheryl serves this cake for breakfast, dessert and to the postman.
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- ISBN 10 1584798505
- ISBN 13 9781584798507
- Published Sep 21 2010
- Format Hardcover
- Page Count 208
- Language English
- Countries United States
- Publisher Stewart Tabori & Chang
Publishers Text
Baked: Great Explorations assembles a lineup of our most treasured desserts that get the "Baked" spin: an updated and modernized take on such classics as Banana Cream Pie, Boston Cream Pie, Black & White Cookies, and diner desserts, as well as desserts from the continent, like Opera Cake from France and Trifle. From the overworked to the underappreciated, Lewis and Poliafito reinterpret dessert mainstays with their one-of-a-kind Baked twist. The book has 75 recipes, from breakfast goodies to late-night confections to everything in between. The signature tongue-in-cheek style from the first book is on full display here, in the authors' cheeky headnotes and in the design for which the original book garnered so much praise.
Other cookbooks by this author
- Baked: New Frontiers in Baking
- Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
- Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
- Chocolate Bar: Recipes and Entertaining Ideas for the Sweet Life
- Chocolate Bar
- Dolci!: American Baking with an Italian Accent
- Dolci!: American Baking with an Italian Accent