Baked: New Frontiers in Baking

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Price
$21.01
By
Stewart, Tabori & Chang

General Information

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.

Details

Author
Renato Poliafito
Binding
Hardcover
Dewey Decimal Number
641.815
EAN
9781584797210
ISBN
1584797215
Label
Stewart, Tabori & Chang
Languages
English
List Price
$29.95
Manufacturer
Stewart, Tabori & Chang
Number Of Items
1
Number Of Pages
208
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2008-10-01
Publisher
Stewart, Tabori & Chang
Studio
Stewart, Tabori & Chang
Title
Baked: 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>
Creator
Tina Rupp

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